Poulet en fricot à l'Orlie.—Prepare the flesh of some cold cooked chicken (rabbit, veal, or indeed any meat may be used in this way), as for rissoles, and when cold take little pieces of this farce, roll it into tiny cutlet shapes between your well floured hands, roll it in a slice of parboiled fat bacon, egg and breadcrumb it, or dip it in frying batter, and fry it a golden brown, drain well, and serve piled up cutlet fashion (en buisson) in the centre of a hot dish with a rich tomato sauce round it.