Mince the meat nicely, removing skin and gristle.
Make a little gravy hot in a stewpan.
Put in the mince, and make it hot without letting it boil.
Flavour to taste with catsup, pepper and salt.
Fill the croustard cases and serve immediately: they should be placed on a folded napkin, and garnished with parsley.
Mince à la Reine.
- Ingredients—1 dozen mushrooms.
- Some slices of cold meat.
- (Cold game or chicken are excellent for this purpose).
- 6 eggs.
- Some rounds of bread, toasted or fried.
- 1 pint of good gravy.
- Pepper and salt to taste.
Method.—Peel the mushrooms.
Wash and dry them well, and cut them in slices.
Put them in a stewpan with part of the gravy, to stew for about thirty minutes, until they are tender.