How to Cook in Casserole Dishes

by Marion Harris Neil

SOUFFLÉ OF VEAL

• 1 pint (2 cups) cold cooked chopped veal
• 2 ozs. (2 heaping tablespoonfuls) butter
• 2 ozs. (2 heaping tablespoonfuls) flour
• 1 pint (2 cups) milk
• 4 eggs
• 2 tablespoonfuls chopped parsley
• Salt and pepper to taste

Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings.

Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes.

Serve hot.