Chop lean raw beef very fine, season well with paprica, onion-juice, and salt. For every cupful of the minced meat allow a tablespoonful of almonds, chopped fine. Bind the mixture with a raw egg beaten light, and make it with floured hands into round balls about as large as an English walnut. Flour well, and fry them in deep fat made very hot before they go in.

Shake off every drop of fat in a hot sieve; arrange in a heated platter, and pour this gravy about them:

One tablespoonful of flour stirred two minutes into one of heated butter, and thinned with half a cupful of stock or consomme; boiled two minutes; seasoned well and poured over the roulettes.

You may substitute chopped champignons for the almonds, and stir a tablespoonful of them into the gravy. As tough meat can be utilized for roulettes, you have a pretty and toothsome entree at a trifling expense.