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Beef Fritters

Chop roast beef very fine, make a batter of milk, flour and one egg, mix the meat with it, put a little butter in the skillet then drop the batter into it from a spoon. Fry until brown, season with salt and pepper. "ZEPHYRS."

Zephyrs is a dainty cold dish of savory kind. Special moulds are necessary. A zephyr mould is an oblong dish of tin about three inches by one and one-quarter inches in size and about an inch deep. To make six zephyrs, spread a little aspic jelly in the center of as many moulds. Garnish this layer with about three tiny shreds of chill pepper, some bits of white of boiled egg and five or six bits of French gherkin. Pour in a very little more jelly to hold this garnish in place. Then lay a small tablespoonful of pate de foie gras in the center of each mould and surround it with more aspic jelly. Let the moulds be set in a pan of cracked ice while you are filling them. When they are well set, and you are ready to serve them, turn them out on a bed of r aspic jelly and surround them with lettuce or sliced tomatoes dressed in French dressing.