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Fritot of Turkey, Italienne

Remove all meat from turkey left over from day before yesterday, then cut it into pieces one inch long by one-third of an inch thick and place it on a dish. Season with one teaspoon salt, half teaspoon pepper, a teaspoon chopped parsley, two tablespoons lemon juice and a tablespoon olive oil; thoroughly mix pieces in seasoning, then let infuse for thirty-five minutes, tossing pieces once in a while.

Prepare a frying batter, take up pieces from seasoning and drop in batter, lift up, drop them one by one in boiling fat and fry for ten minutes, turning with skimmer once in a while. Lift up, drain on cloth, arrange on a hot dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a gill hot tomato sauce separately.