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Hashed Turkey

Cut up whatever may be left of a roasted turkey and put it into a saucepan; add to it some shallots, mushrooms and truffles, chopped parsley, two tablespoonfuls of cullis, about a half pint of stock, or a little more, one wineglassful of white wine and a seasoning of pepper and salt, and allow it to simmer for half an hour. Then add one pounded anchovy and one teaspoonful of lemon-juice. Skim off the fat, and serve hot all together. Hashed Turkey, Royal Take about a pound and a half of nicely-shaped pieces of cooked turkey, place them in a saucepan with one pint of bechamel sauce, three tablespoonfuls of mushroom liquor, and two truffles cut into square pieces. Season with one pinch of salt, one-half pinch of pepper and a little grated nutmeg, all heated together for ten minutes; then serve with six heart-shaped pieces of bread for a garnish.