Stir till well mixed.

Butter small-sized timbale moulds and fill two-thirds full with the mixture.
Place moulds in the blazer, pour boiling water about them three-fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.
=BREAD SAUCE.= To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck in it, half a teaspoonful of salt and a few grains of cayenne.

Cook in the double boiler for about an hour; stir occasionally.

Remove the onion, beat well, and add one tablespoonful of butter.

Put one tablespoonful of butter over the fire in a small saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; stir over a hot fire till they are brown and crisp.