Cut some nice cooked veal and some ham into neat squares about 1½in. square and ¼in. thick, and thread these on tiny wooden, steel, or silver skewers alternately, beginning and ending with the Teal; dip these in beaten egg, and then into fine sifted breadcrumbs, and fry them just sufficiently to heat the meat and colour the crumbs. Drain and serve on a napkin garnished with fried parsley. This dish can evidently be made with almost any meat. Babbit especially is excellent if cut into neat pieces, and skewered alternately with equal-sized pieces of parboiled fat bacon and mushrooms, dipped in very stiff sauce of any kind to taste, and then into fine breadcrumbs rather highly flavoured with salt and pepper, and fried as above. Or again an oyster may judiciously be introduced between the slices of meat and bacon; whilst cooked ox palates make a delicious dish thus: Cut into inch squares some pieces of cooked ox-palates, some decidedly underdone roast beef, and some mushrooms; place the two first in a basin, and season them with a good d'Uxelles mixture; now thread the palates, the beef and the mushrooms, beginning and ending with the beef, dip them in a rich Villeroi sauce, and then into seasoned breadcrumbs (a little grated Parmesan cheese is a great addition if mixed with the crumbs), and try as before.
This is simply a dainty hash of any white meat served in a blanquette, or white sauce, i.e., a sauce made on a bechamel foundation, seasoned with lemon juice and finely minced parsley. Naturally this dish can be varied indefinitely accord-ing to its adjuncts. For instance a l'ancienne small pieces of pork (either fresh or salt) are cooked and served with the other meat, usually veal, with the addition of mushrooms; or the meat may be mixed with ham or tongue, and served in a croustade of fried bread, with allemande sauce, though pro-perly this should be called a la poulette. In short, the variations are almost endless.
This is a Malay dish originally, though it is also well known in India and in the Cape. Stir together over the fire one large onion finely minced and fried; a tablespoonful of curry powder or paste, fried in the pan after the onions; a pound of any cooked meat finely minced; an equal bulk of breadcrumb soaked in milk, stock, or water, and then squeezed fairly dry; the juice of half a lemon; a gill of stock; one egg; and pepper and salt to taste; when this has cooked for five minutes pour it into buttered cups, stand these in a baking dish surrounded by hot water, and bake for half an hour in a quick oven. Serve in the cups, or if preferred turn out and send to table with a light curry sauce.
Cut up a cold cooked chicken into neat joints, and dust these with fine flour, salt, and white pepper; slice down a pickled walnut, one or two pickled capsicums, and two blanched onions, mix these well with a glass of sherry, two of water or weak stock, and a spoonful of essence of anchovy; pour this all over the chicken, and let it all heat together gently. Lemon juice and a little white roux are an addition to this dish, which must be allowed to cook very gently till the onions are perfectly tender.