2 ducks, cooked and boned
2 eggs
1 c. mayonnaise
1 1/4 c. milk
1 1/2 c. broth from ducks
1 loaf bread, toasted and cubed
1 c. diced celery
1 c. diced onion
1/2 c. butter

Brown celery and onion in the butter. Mix all above ingredients and put in buttered casserole. Refrigerate overnight. Before baking add 1 can of cream mushroom soup to top of casserole. Bake at 350 degrees for 1 1/2 hour. Optional - five minutes before serving from oven top with shredded cheddar cheese.