178.—MEAT SOUFFLÉ
| ½ cup dry bread crumbs | ½ onion chopped fine |
| 1½ cups hot stock or milk | 1½ teaspoons salt |
| 1 tablespoon butter | ½ teaspoon paprika |
| 1½ cups chopped meat | Yolks of 2 eggs |
| 1 cup celery or white cabbage chopped fine | Whites of 2 eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
179.—MEAT SHORTCAKE
| 1½ cups cooked meat chopped | ¼ teaspoon paprika |
| ½ cup celery tops chopped | ½ teaspoon dry mustard |
| 1 teaspoon grated onion | 1 cup meat gravy or thickened stock |
| ¼ teaspoon salt |
Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).