Boudins
Chop cold cooked meat very fine, and to every pint allow I tablespoonful of butter, 1/2 of a cupful of cream or milk, the whites of 3 eggs, I tablespoonful of chopped parsley, salt and pepper to taste. Melt the butter and pour it over the meat; add cream or milk and the seasonings, then pound it well with a potato masher and add the well-beaten whites. Fill custard cups twothirds full of the mixture, stand in a baking-pan half filled with boiling water, and bake in a moderate oven for twenty minutes. When done turn them out carefully upon a heated dish and pour round them a sauce.
Cecils from Cold Meat To every pint of cold chopped meat allow the yolks of 2 eggs, 2 tablespoonfuls of butter, I tablespoonful of bread crumbs, I tablespoonful of chopped parsley, salt and pepper to taste. Mix all the ingredients together and stir over the fire in a saucepan until heated through. When cold form into small round balls, dip in egg and bread crumbs and fry in smoking hot fat.