Cut the bread into slices three-quarters of an inch in thickness.
Stamp it into rounds with a circular cutter.
Mark the middle with a cutter two sizes smaller, and scoop out the inside, making little nests of them, and taking care not to break the bottom or sides.
Fry the cases in hot fat (see French Frying); drain them and put them inside the oven to keep hot.
Mince the meat nicely, removing skin and gristle.
Make a little gravy hot in a stewpan.
Put in the mince, and make it hot without letting it boil.
Flavour to taste with catsup, pepper and salt.
Fill the croustard cases and serve immediately: they should be placed on a folded napkin, and garnished with parsley.