• The breasts of any kind of poultry—chicken, turkey, duck, etc.—a slice of fillet of veal, bread soaked in milk, a few slices of cooked ham—1 for each fillet—1 wineglass of sherry, slices of fried bread, fresh green peas
• 1 or 2 eggs, salt, pepper and a little grated nutmeg, Espagnole sauce.

Carefully remove the breast from the fowl and cut in half. Chop the veal, mix with the bread, previously soaked in a little milk, season with salt, pepper and nutmeg, and bind with the eggs. Lay a spoonful of the mixture on each half-breast, cover with a slice of ham, trimmed to the same size, and place on a buttered meat tin. Over them put a pat of butter and cook in a moderate oven. When done put each fillet on a slice of bread, fried in butter, cover with a little Espagnole sauce, flavoured with sherry, and serve with fresh boiled green peas.