Japanese Salad.

Chop the white meat of cooked chicken and turkey very fine and mix
with 3 chopped truffles and some chopped parsley. Season with the
grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,
and moisten with cream. Make a puff-paste and roll out very thin. Cut
into squares and fill with a tablespoonful of the mixture. Press the
ends together and fry in deep hot lard until a light brown. Drain and
serve very hot with tomato-sauce.