Roulade of turkey with chestnuts

turkey - half carcass

2 Art. l. vegetable fat

4-5 Art. l. butter
Which oil to choose? we'll show

1 Rosemary - twig

2 grappa or brandy - glasses

broth

300 g dried chestnuts

1 h. l. sugar

salt pepper cherries or cherry - to taste

Peeled chestnuts hold in warm water for about 12 hours, then drain the water, put in the chestnuts in a saucepan, cover with cold water and add salt to taste. Put the pan on the heat and simmer for about 1 hour, then strain. In a saucepan or deep frying pan greased with vegetable oil, put the pulp is beaten off the turkey with 2 tablespoons butter and a sprig of rosemary. Fry on both sides, pour 1 glass of grappa or brandy and ignite. Salt and pepper and simmer for another 90 minutes, occasionally pouring broth. In a frying pan to dissolve the remaining butter, add sugar, stir and a few minutes later to put the chestnuts that have to buy a glossy shade. Again pour 1 glass of flu or brandy and ignite. Meat roll tube, put on a platter and garnish with cherries or cherry, chestnut. Sauce serve separately.