15. Rissoles à Lilian.
Cold meat.
1 egg.
½-pint bread crumbs.
Seasoning and gravy.
Mince the meat finely, and put in a bowl with bread crumbs. Bind with the egg and a little gravy, but they must be stiff. Put a little of the mixture in the bottom of a floured teacup and press it down, then turn out into well-greased dripping tin and bake. Serve hot, with gravy.