Dishes made from leftovers of beef, mutton, lamb, pork, veal and poultry are called hashes, or hachis (ah-shee) in French.
The chosen cooked meat must be finely chopped and blended with a sauce to add moisture, and the hash must include a freshly cooked vegetable. The meat should not be cooked again, but only warmed through until it is very hot. The hash may be served in a pie dish or on a flat plate bordered with piped duchess potatoes.
Hashes are often sprinkled with bread-crumbs and browned under the grill to give a contrasting texture.