- 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.
SURPRISE POTATOES
- 5 large potatoes
- 1 lb. cold meat
- 3 mushrooms
- 2 heaping tablespoonfuls (2 ozs.) butter
- ½ tablespoonful chopped parsley
- Salt and pepper to season
Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft.
Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixture in the potato skin, leaving a hollow in each.
Fill this center cavity with the meat preparation. Place the halves of potato together again, lay them in small fireproof dishes, and put in the oven to reheat.