Chicken Veal

Make white sauce of

2 Cups

2 tablespoons 2 tablespoons . I teaspoon 1/8 teaspoon milk or stock butter flour salt pepper

2 cups

3 tablespoons 6 tablespoons 1 teaspoon

1/8 teaspoon

Add just as you take from the fire:

2 cups

1/2 cup

I tablespoon egg-yolks chopped meat soft crumbs parsley lemon juice onion juice

3 or 4 2 cups

2 tablespoons 2 teaspoons 8 drops

Spread on bottom of dish to cool. Cut and fold into the mixture egg-whites, stiff 3 or 4

Turn into a buttered baker and put into a slow, increasing oven about 30 minutes or until well browned over.

Serve at once, with white mushroom sauce for the chicken and brown tomato sauce for the veal.

Cheese Souffle may be made, using grated cheese instead of meat and few, if any, of the extra flavors. It may be served with white sauce or alone.