578. Fricandeau with Spinach.
—The same as for No. 577, adding half a pint of hot spinach au gras (No. 943) instead of the sorrel.
579. Fricandeau à la Morlaisienne.
—The same as for No. 577, serving it with a gill of hot Madeira sauce (No. 185), and garnishing with six small stuffed cabbages around the dish (No. 919).