Cut the young turkey as for Fricassee and well colour in hot butter. Deglaze the pan with 1 bottle of white wine, season with salt and pepper, add a touch of crushed garlic and reduce until almost dry.
Moisten with Sauce Espagnole, Brown Stock and tomato puree in equal quantities and sufficient to cover the pieces of turkey. Cook in the oven for 40 minutes.
Remove the pieces of turkey to a clean pan and add a Catalane garnish the tomatoes for which should be cut into quarters.
Pass the sauce through a fine strainer over the turkey and replace in the oven to finish cooking gently for a further 25 minutes. See Saute de Veau à la Catalane.
Arrange in a timbale or deep dish for service.