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Trifles, Savoury

Any kind of cold meat, game, fish, or shell-fish may be elegantly served as follows. Mince the meat, season it, and warm it in a little sauce, as if it were to be used for vol-au-vents or patties. Make some paper cases by pressing a round of thick writing-paper into a circular wooden box to take the shape. Lightly oil these cases inside and out, fill them with the savoury mince, and put them into a brisk oven for a minute or two to make them hot. Sprinkle a few bread-crumbs over the top, and send the trifles to table neatly arranged on a napkin. They will make a pretty corner dish. Time to heat the mince in the cases, two or three minutes.