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Rechauffe of Turkey, Andalouse

Pick all the meat off turkey left over from yesterday, then cut in thin, small slices and keep on a plate. Place two gills tomato sauce in a saucepan with half teaspoon finely chopped parsley, half teaspoon chopped chives and a very little chopped tarragon, mix well and let boil for ten minutes. Incorporate little by little an ounce fresh butter, sharply mixing while adding it, then add turkey with a half teaspoon salt and two saltspoons pepper. Gently mix, heat for six minutes without boiling, pour rechauffe in deep hot dish and serve.