Cold, chopped veal, 1 pint, Butter, 1 tablespoon, Cream, or milk, 1/2 .cup, Eggs, 2 (whites, only), Chopped parsley, 1 tablespoon, Salt and pepper.

Melt the butter and pour it over the chopped veal. Add the cream or milk, and the seasonings, and then pound the mixture well with a potato-masher. Add the whites of the eggs beaten stiff, and to a dry froth.

Fill custard cups two-thirds full of the mixture, and stand them in a baking-pan, surrounded with hot water, and bake in a moderate oven for 20 minutes.

When done, put them carefully onto a heated dish and serve with a brown sauce.