Scollops of Meat or Fish

Trim neatly into round or oval scollops any kind of cooked poultry, game, meat or fish; dip these in good Allemande sauce, No. 17; place them on a dish over the ice, and when set cold and firm, dip each piece in beaten egg; roll them in bread-crumbs, and fry them in hot frying fat; dish them up on a folded napkin, garnish with fried parsley, and serve hot.