Ingredients
- six eggs hard
Directions
Mrs. F. M. Cragin.
Make these for breakfast the day after you have had roast chicken, duck, or turkey for dinner. Boil six eggs hard, cut neatly in half and extract the yolks ; rub these to a paste with some melted butter, pepper and salt and
158 THE HOME COOK BOOK.
set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moisten- ing with melted butter as you proceed, or with a little gravy if you have it to spare ; cut off a slice from the hol- lowed whites of the egg to make them stand ; fill in with the paste ; arrange close together upon a flat dish and pour over them the gravy left from yesterday's roast, heated boiling hot, and mellowed by a few spoons of cream or rich milk.