Fricassée à la Villeroi.—Slice down some cold cooked chicken and some tongue neatly, and lay these alternately in a well buttered dish sprinkled with salt, pepper, and finely grated Parmesan cheese, pour over this meat a layer of Villeroi sauce, and strew this with minced parsley, freshly grated crumbs, cheese, pepper, and salt, repeating these layers till the dish is full; then strew over it crumbs, etc., and tiny morsels of butter, and bake. Another form of this fricassée is to cut a cooked fowl into neat joints, mask them with the thick Villeroi sauce and when this has set, dip in a little egg, and crumb and fry it. Serve with rolls of fried bacon and parsley. Needless to say any meat can be done in this way.