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When you have bits of cold meat which you cannot slice, and yet which you
wish to serve in some nice way, make this rule, which sounds difficult, but
is really very easy:
Meat Soufflé
1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful minced onion.
Put the parsley and onion in the meat, and mix with the white sauce.
Beat the yolks of the eggs and stir in, and cook one minute, and then cool.
Beat the whites of the eggs and fold in, and bake half an hour, or a little
more, in a deep, buttered baking-dish.
You must serve this immediately, or it will fall.
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