Is made with the remains of a turkey from a previous dinner, cut large
slices from the breast-part, as much as you may require, and put them
into a stewpan with six gherkins cut in long slices, have ready a pint
of good sauce Italienne (No. 31), and when boiling pour it over; warm
them gently, but do not let them boil, and serve in a dish with very
small croquettes de pommes de terre (No. 131) round.