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Mutton Hash, En Bordure

Prepare the same way the same quantity of potatoes puree as for potatoes brioche. Slide a small dentilated tube at the bottom of a pastry bag; drop the mashed potatoes into the bag, then carefully press down the puree all around the border of a flat baking dish large enough to hold the hash. Cut into small dice-shaped pieces the left-over mutton from yesterday. Cut into same size two medium, cold, peeled, boiled potatoes. Brown to a light-brown colour one medium, chopped onion with one tablespoon butter, then add the mutton and potatoes. Season with one teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Moisten with two gills hot broth or hot water and one gill tomato sauce. Stir well with a wooden spoon and gently cook for fifteen minutes, mixing occasionally meanwhile. Drop the hash into the centre of the dish with the border. Sprinkle one tablespoon grated Parmesan cheese over the hash. Set in a brisk oven for twelve minutes. See that it obtains a good golden colour. Remove and serve in the same dish.