Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square pieces. Season with one pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let all heat together for ten minutes, then serve with six heart-shaped pieces of bread (No. 133), lightly covered with pate-de-foie-gras neatly arranged around the dish.

802. Hashed Turkey A La Bechamel

The same as for No. 801, omitting the truffle and bread croutons, and serving with chopped parsley strewn over.

803. Hashed Turkey A La Polonaise

The same as for No. 801, only serving with six poached eggs (No. 404), and six heart-shaped croutons (No. 133), instead of the truffles and pate-de-foie-gras.