FOWL SCOLLOPS (Cold Meat Cookery)

Ingredients

• The remains of cold roast or boiled fowl
• 1/2 pint Béchamel, No. 367, or white sauce, No. 537 or 539

Instructions

1. Strip off the skin from the fowl;
2. cut the meat into thin slices, and warm them in about 1/2 pint, or rather more, of Béchamel, or white sauce.
3. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted.