Grilled Turkey Picatta with Yellow Corn Sauce*

Serves 4

1 lb turkey breast
4 oz fresh corn kernels, cooked (about 1/2 C)
2 oz green onions, cooked (about 1/2 C)
4 oz green tofu
2 oz glacé de viande
White pepper to taste
2 oz red bell pepper, roasted, peeled, julienned (about 1/2 C)
2 oz green bell pepper, roasted, peeled, julienned (about 1/2 C)
2 oz yellow bell pepper, roasted, peeled, julienned (about 1/2 C)
Cut turkey into four 2- to 3-oz escalopes, flattened to 1/4 inch.

To make the Yellow Corn Sauce, purée the corn, green onions, and green tofu; add the glacé de viande and white pepper and cook for a few minutes.

Sauté the bell peppers; set aside. Grill the turkey very rapidly and transfer to serving plates. Place the peppers on top of each serving of turkey. Serve with Yellow Corn Sauce.