Miroton à la Japonaise.—Cut some thick slices of underdone roast beef or mutton, and hollow out one side of each; fill this hollow with the remains of some oyster or shrimp sauce, or any nice mince tossed in a little rich gravy, or even a vegetable purée; lay these slices together sandwich fashion, egg and crumb them, and bake in the oven in a well buttered tin till quite hot, basting them well with a little butter. Serve on a purée of any kind of vegetables.