Milk, 21/2 cups,
Salt, 1/2 teaspoon,
Pepper, butter, chopped parsley.
Break the eggs into a bowl and beat them enough to mix them thoroughly. Add the milk, salt, a dash of pepper, and strain.
Butter small molds and sprinkle the sides with chopped parsley and fill the molds with the liquid. Stand the molds in a pan of warm water, and place them in a moderate oven until set in the center, like a baked custard.