the above ingredients and bake for three-quarters of an hour; turn out with care, and serve with mushroom sauce.
Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread, and place in a frying-pan as deep as a shallow saucepan; when they have fried enough to become set, pour enough weak gravy in the pan to cover the fricondelles, and let them stew in it gently, place them both in the same dish, and pour over any well thickened sauce that may be selected.
Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty entrée; the pieces of veal should be about the size of pigeons.
