Cromesquis

This is a device for leftovers that seems to have fallen into disuse amongst all the hash and burgers. It’s a Polish or Russian dish in origin that was popular in France, especially amongst chefs who liked to maximise the possibilities of comparatively expensive ingredients. The idea is to make a small amount of thick white sauce, flavour it with herbs, mustard or whatever seems appropriate, then add bits of chopped chicken, ham or perhaps rabbit, along with maybe some boiled chopped leeks