Directions:

• Cut a bit of crumb of bread into round or square shapes, and on each put a spoonful of chicken or rabbit forcemeat, a little chopped tongue, and a slight flavouring of chopped herbs; cover with a slice of bread the same shape as the underneath piece.
  

• Put prepared bread slices in a buttered fireproof dish, and moisten them well with cream, butter, and stock. Cook until all the liquor is absorbed. Turn them over so that both sides may be well cooked, then flour and dip them into beaten eggs; fry them until golden brown in colour and serve very hot.

NOTE: For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.