51.   To the same oiled skillet add the vegetables and stir-fry until tender but still crisp.

52.   Transfer to a small bowl, and add blanched vegetables, cornichons, shallot, parsley and salt and pepper to taste.

53.   Transfer turkey pieces to a pasta or stock pot and add vegetables.

54.   Transfer turkey pieces to a pasta pot or stock pot and add vegetables.

55.   When all these vegetables have been added, stir in tomato paste and enough stock to cover vegetables.

56.   When ready to serve, defrost it in the refrigerator, then add the vegetables.

57.   When the oil feels very warm when you place your hand about an inch above the skillet, add the vegetables, spreading them out in the pan.

58.   You can add more vegetables to the container as the supply dwindles, using the same ones as the original batch or adding different ones.

59.   You can add vegetables like carrots and celery or change its character entirely.

60.   Once in a while Saroj adds cheap vegetables, usually potatoes, to her menu.