• ½ lb. (240 g.) any cold meat finely minced
• 1 tablespoon finely chopped parsley and chives with a very little thyme
• salt and pepper
• a pinch of mace and a pinch of ginger
• 2 eggs
• ¼ lb. (120 g.) fine white breadcrumbs (or prepared crumbs)
• ½ pint (3 dl.) very good thickened gravy or a good brown, tomato or espagnole sauce

Mix the meat, herbs, spices and seasoning well together, and bind with one well-beaten egg. Shape into balls. Dip into the remaining beaten egg and roll in breadcrumbs, so that each rissole is the shape of a sausage. Fry as for veal fritters, turning once. Serve immediately with separate sauce or gravy.