Serve hot.
PUFFS OF MEAT
- 1 cupful diced roast meat
- 2 eggs
- ½ pint (1 cup) milk
- 1 teaspoonful baking powder
- 1 heaping tablespoonful (1 oz.) flour
- Salt and pepper to taste
Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder. Divide into buttered cocottes, and bake in a hot oven.
Serve hot.
RÉCHAUFFÉ OF BEEF
- Some slices of cold roast beef, rare if possible
- 1 oz. (1 heaping tablespoonful) butter
- 3 tablespoonfuls red currant jelly
- 1 wineglassful sherry wine
- Salt and red pepper to taste
Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.
When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.