and roll each pancake up. Now cut them into neat
lengths, place them in the frying basket and fry a
delicate golden brown. Serve well drained, with
fried parsley. Another way of serving these pan-
cakes is to cut each up into oblongs two inches wide
by three inches long, spread a very thin slice of
parboiled bacon on each (mind this is smaller than
the pancake), spread the farce on this, roll it up,
arrange them side by side on a buttered baking tin,
brush them over with beaten egg, strew bread-
crumbs over them and bake in the oven till of a
golden brown.
Omelettes fourrées are another very favourite
method of serving cooked meat. Prepare an
omelet in the usual way, and have ready any nice
fish, flesh, or fowl, minced and heated in any good
and rather thick sauce to taste; just as the omelet
is ready to serve, slip one or more good spoonsful of
this mince according to size, into the omelet, fold
it over and serve.
Scalloped Meat, again, makes a pretty and in-
expensive entrée. For this you require some shells,
either plate or china, though at a pinch paper cases
oiled and dried will serve. Butter the shells
generously, then lay in whatever meat you wish to
use, minced fairly fine, and moistened with good
sauce of any kind to taste to ensure its being nice
and moist. Then sprinkle the surface with savoury
breadcrumbs (i. e., crumbs mixed with salt, pepper,
minced parsley, minced chives, minced mushrooms,
or grated cheese to taste), and bake in the oven till the
crumbs on the top are browned. A very pretty version