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Couronne, Palma

Prepare a risotto. Dress it on a hot, round dish in crown form and keep warm. Finely mince all the meat of the turkey from yesterday. Heat in a small frying pan one tablespoon melted butter; add one minced green pepper, half minced white onion and six small, well-peeled and cleaned, fresh, sliced mushrooms. Mix all well together and gently cook for five minutes, lightly mixing occasionally. Add the turkey and three medium, fresh, ripe crushed tomatoes. Season with two saltspoons salt, one saltspoons white pepper and half teaspoon sugar. Mix well, then add a gill hot tomato sauce, lightly mix again and briskly cook for ten minutes. Pour the preparation in the centre of the dish of the risotto and serve.