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Bitokes, Moscovitte

Hash three sound, peeled, shallots exceedingly fine, with a clove of garlic. Place in a small saucepan with one tablespoon butter, fry till a nice golden colour, add two tablespoons flour, mix well; pour in one gill white broth); add one tablespoon grated nutmeg and the rind of quarter of a sound lemon, finely chopped, and thickened with two egg yolks: mix while cooking for five minutes. Add three-quarters of a pound cooked beef, cut into small dice pieces, two ounces lean cooked ham, cut the same way, six finely chopped mushrooms and one teaspoon freshly chopped parsley. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix all well while cooking for two minutes more. Transfer the preparation to a cold dish and let thoroughly cool off. Divide the force into twelve even parts. Give them nice cutlet-like shape, Hamburg steak, or any desired form. Dip in beaten egg, roll in fresh bread crumbs. Heat in a frying pan two tablespoons melted lard, arrange the bitokes in the pan and fry for six minutes on each side, or till of a nice golden colour. Remove, pour a poivrade sauce on a dish, arrange the bitokes over and serve.