Mix very fine any kind of cold meat or chicken, taking care to have it
free from skin and gristle, add to it a quarter of its weight of sifted
bread-crumbs, a few drops of essence of anchovy, a little parsley,
pepper and salt, and sufficient egg to moisten the whole. Flour your
hands, roll the meat into little cakes about the size of a half-crown
piece, then flatten the cakes with the back of a spoon, dip them in egg
and fine bread-crumbs, and fry them in a little butter until lightly
browned on the outside. Put them on a hot dish and garnish with boiled
Italian paste.