6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.
Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.
Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].