With pastry bag and rose-tube, fashion potato roses around the inside of a dish that will stand the heat of the oven. Use hot potato, either duchess or plain mashed. Brush over the potato with an egg beaten with a spoonful of milk, add the rest of the egg to the sauce in which cold turkey, chopped or cut in cubes, is to be reheated. Have the sauce quite consistent, to avoid running out between the "roses." To secure this, cut down the quantity of liquid for the sauce, or use more flour. Pour the turkey mixture into the centre of the dish, cover the top with cracker crumbs stirred into melted butter, and set the dish into the oven to brown the crumbs. The réchauffé may be brown or white.