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 spoons (soup) of butter

1 spoon (soup) of port

3 spoons (soup) of cream

1 tbsp (tablespoons) brandy

12 slices of bread

rosemary sprigs

oil, salt and pepper

Tabasco

Preparation:

Chop the vegetables and seasonings and put them in a pan. Add 3 tablespoons (soup) of oil and add the sliced ​​turkey breast into pieces. Saute for a few minutes. Season with salt and pepper, add the white wine and let evaporate in fire something. Add a few drops of Worcestershire sauce and chicken broth, reduce the 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 cognac and port wine. Add the butter at room temperature and cream. Mix with vegetable puree, season to taste. Toast the bread slices and serve with the mousse.