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French Toast.
Any meat left over from roast beef, veal, turkey or chicken is to be freed from bone, finely chopped, using the gravy left, or a beaten egg and a little butter, to moisten it; while quite hot, the toast being all ready and nicely buttered, put the mixture over each piece, and send to the table hot.
Remarks. —The French people are not only careful to save everything in the line of food, but always re-make it into some nicer dish than at first, and which you would not suppose to have been served before. In this is the secret, not only of their living well, but cheaply.
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