Made of leftovers, any kind of cooked meat will do.
1 1/2 cups ground cooked meat
1 small chopped onion
2 tablespoons butter or lard
3 tablespoons flour
3 eggs

Melt butter in saucepan, add flour, mix well, add enough milk to make a thick sauce.   Take off the fire.

Add three egg yolks, one at a time, and stir between each yolk.

Add a pinch of nutmeg, salt and pepper to taste.  Add whites of eggs stiffly beaten.

Pour into a greased baking dish, sprinkle top with bread crumbs.   Bake in moderate oven 45 minutes, or till fluffy and brown.  Serve with cold butter and Lea and Perrin sauce.

Mrs. A. Arbouin