Remove the crust from white bread, soak in milk, then wring out well. Sauté onion in butter, mix with juice of one lemon, white bread, eggs and turkey meat. Mix with salt, pepper, grated thyme. Put vine leaves on a kitchen towel. Cover each sheet with a small amount of the turkey mixture and roll into parcels. Place the parcels close together in a heatproof dish greased with butter. Mix the cream with the QimiQ and the egg, add to the stuffed vine leaves and sprinkle with Parmesan cheese. Cook in the oven heated to 180°C for about 15 minutes, adding a little water from time to time. Melt butter in a frying pan. Briefly sauté the diced tomato pulp, season with salt and pepper. Arrange the stuffed vine leaves with the tomatoes on plates.