Mince any cold meat, adding to a pound of it one-half pound of fresh lean
pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and
bind with an egg, both yolk and white. Form into balls, and dip them in
flour, then color them in some butter, and when they are nicely browned
pour into the butter a little stock or meat-juice and water. Let them
gently cook in it for ten minutes, and serve.

[_Mme. Lekent_.]



CROQUETTES OF BOILED MEAT

I think that boiled meat when cold is often neglected as being tasteless,
but, prepared as I will show you, it will deserve your approval.

Mince your boiled meat and put it into a thick white sauce well-spiced
with pepper, salt, and nutmeg, and let it remain for two hours. Then
prepare your croquettes by rolling the mixture in white of egg and fine
breadcrumbs. Put a piece of butter in the saucepan, sufficient to take
all the croquettes, and let them brown in it for about ten minutes. A
white sauce served with them is a good addition.

[_Mlle. A. Demeulemeester_.]



CARBONADES DONE WITH BEER

Cut the meat into slices that are thin rather than thick. Mince two big