d'Uzelles mixture; now thread the palates, the beef
and the mushrooms, beginning and ending with the
beef, dip them in a rich Villeroy sauce, and then into
seasoned breadcrumbs (a little grated Parmesan
cheese is a great addition if mixed with the crumbs),
and fry as before.
Blanquette.—This is simply a dainty hash of any
white meat served in a blanquette, or white sauce,
i.e., a sauce made on a béchamel foundation,
seasoned with lemon juice and finely minced parsley.
Naturally this dish can be varied indefinitely accord-
ing to its adjuncts. For instance à l'ancienne
small pieces of pork (either fresh or salt) are cooked
and served with the other meat, usually veal, with
the addition of mushrooms; or the meat may be
mixed with ham or tongue, and served in a croustade
of fried bread, with allemande sauce, though pro-
perly this should be called à la poulette. In short,
the variations are almost endless.
Bobotjes.—This is a Malay dish originally, though
it is also well known in India and in the Cape. Stir
together over the fire one large onion finely minced
and fried; a tablespoonful of curry powder or
paste, fried in the pan after the onions; a pound
of any cooked meat finely minced; an equal bulk
of breadcrumb soaked in milk, stock, or water,
and then squeezed fairly dry; the juice of half
a lemon; a gill of stock; one egg; and pepper and
salt to taste; when this has cooked for five minutes
pour it into buttered cups, stand these in a baking
dish surrounded by hot water, and bake for half
an hour in a quick oven. Serve in the cups, or if