Mousse Turkey Breast

1 boneless turkey breast

1/2 carrot

1 stalk celery

1/2 onion

1 clove of garlic

1/2 cup dry white wine

1 cup chicken broth

2 tbsp (tablespoons) butter

1 spoon (soup) of port

3 tbsp (tablespoon) of cream

1 tbsp (tablespoon) of brandy

12 slices of bread

branches of rosemary

oil, salt and pepper

Tabasco

Preparation:

Chop the vegetables and seasoning and place in a saucepan. Add 3 tablespoons (soup) of oil and add the turkey breast cut into chunks. Saute for a few minutes. Season with salt and pepper, add the white wine and let evaporate something on fire. Add a few drops of Worcestershire sauce and chicken broth, reduce heat, cover the pan and simmer for about 30 minutes, until the meat is tender. Remove the meat to a plate and let cool. Pass the vegetables that were in the bottom of the pan through a sieve. Pass the meat processor with brandy and port wine. Add the butter to room temperature and cream. Mix with mashed vegetables, season to taste. Toast the bread slices and serve with the mousse.