1.   Four thick slices cooked slowly in the oven in a small covered pyrex casserole with salt and black pepper.

2.   For instance, with lamb, I would serve the puree in a small casserole sprinkled with cumin, fresh tarragon, olive oil and black pepper.

3.   Generously butter a small casserole dish.

4.   If you prefer, you can bake the whole recipe in a small casserole dish and serve it at the table, or make the individual souffles in ramekins.

5.   We began with Roman crostini, a small casserole layered with slices of fresh mozzarella and bread.

6.   For the latter, the cook fills a small casserole dish with ful, breaks two eggs on top and bakes the dish until the eggs are set.