Modern Cookery

Ingredients

• eggs
• bread crumbs
• thin slices of meat or vegetables
• peas
• tomato puree
• vegetables
• bechamel sauce
• curry powder

Directions

1. Dip thin slices of meat or vegetables into beaten eggs, then coat with bread crumbs.

2. Fry the coated slices until golden brown.

3. Stew the meat or vegetables until tender, then drain well.

4. Glaze the stewed mixture and arrange in a circle on a plate.

5. Serve with peas in the center or with a thick tomato puree or other vegetable puree.

6. For vol-au-vents, keep the filling white and mix with bechamel sauce.

7. For a curried version, add curry powder and mix with plenty of vegetables or other meat.