Mince cold cooked veal and ham in the proportion of two-thirds veal and one-third ham. A few champignons are a pleasing addition. To each cup of the mixture allow a tablespoon-ful of fine crumbs; season piquantly with salt, a dash of cayenne, a little lemon-juice and a teaspoonful of catsup. Wet up with stock, or butter and water, and heat in a vessel set in another of hot water, to a smoking boil. Take from the fire, stir in a beaten egg and a glass of sherry and fill shells of pastry that have been baked empty. The shells should be hot when the mince goes in. Set in the oven for two or three minutes, but the mixture must not cook.