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Tartine, Miss Griscom

Pick meat off turkey left over from yesterday, cut it in small and nearly even pieces as possible and keep on a plate. Place two ounces rice in enamelled saucepan, add two sliced, well-cleaned, sound, medium-sized fresh mushrooms, a half ounce butter, one and a half gills milk, a gill white broth, lightly mix and boil for twenty minutes. Add turkey, with level teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and half teaspoon freshly chopped parsley. Mix well with a wooden spoon, cover pan, then set in oven for forty minutes. Remove, place in mortar, sharply pound for three minutes, then add one egg yolk; pound for two minutes, add another egg yolk and pound for three minutes longer. Remove from mortar, rub paste through sieve into a bowl, pour in two tablespoons cream, add a half ounce fresh butter and mix till well amalgamated. Cut from a sandwich loaf six slices a quarter inch thick, trim off crusts, then lightly toast on one side only. Spread the preparation evenly on toasted sides, neatly smooth top of each and sprinkle a very little grated Parmesan cheese over. Place tartines on a lightly buttered tin, then set in brisk oven for five minutes or until a light golden colour, remove, dress on hot dish with a folded napkin and serve.