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Veal Ramequins

I lb. diced cooked veal 14 lb. cooked ham or tongue I tablespoonful chopped parsley 6 cooked button mushrooms 4 tablespoonfuls white sauce 2 eggs Salt and pepper to taste I cupful rice Some stock Tomato sauce Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.

Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.

Cover and steam for twenty minutes. Serve hot with tomato sauce.