MEAT SOUFFLÉ
1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful of 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.