Veal Souffles
2 cups chopped cooked meat 2 tablespoons Gold Medal flour 3 beaten eggs, 2 cups milk 1 teaspoon chopped parsley 1/2 teaspoon salt Few grains cayenne Melt the butter, add the flour and seasonings, stirring until smooth; pour in the milk, a little at a time, and cook until it thickens. Add the meat. When it is heated through fold in the beaten eggs, pour in a buttered dish and bake twenty minutes.