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 In frying these are often united to liver or veal cutlets. The liver must be cut in very thin slices and the cutlets beaten with the side of a big knife and given a good shape. Season with salt and pepper, dip in beaten egg and after a few hours sprinkle with bread crumbs and fry. Serve with lemon.

The ingredients are ¼ lb. lean veal or pork or breast of turkey and chicken giblets. Cook this meat together with a little hash of onion, parsley, celery, carrot and butter. Season with salt pepper and spices, moistening it with broth. Take dry from the fire, take off the soft parts of the giblets, add a few dry mushrooms soft ened in water, a little slice of lean fat ham and chop everything fine. Into the sauce that has remained from the cooking throw enough breadcrumbs to make a tablespoonful of hard soaked bread. Mix it with the chopped hash, add a pinch of grated cheese and two eggs and fill the chicken with all this, sewing up the opening afterwards. The chicken can be boiled or stewed. If boiled you will have an excellent bouillon, but pay attention when cutting the chicken to extract the stuffing in one piece in order to slice it.