MOLDED HAM AND EGGS

Mince some boiled ham very fine. Moisten it with white sauce and raw egg, just enough to make a consistent paste. Line individual buttered timbale molds with a thin layer of the ham paste. Break an egg in the center of each one, and poach them in the oven eight to ten minutes, as directed for eggs a la Polignac. Place a little white or Bechamel sauce on the serving dish; turn the eggs onto it, and put a spoonful of sauce on the top of each one, letting it run over, and partly mask them, as the color of the ham is not attractive. Garnish with parsley. Another receipt for ham and eggs is given on page 178. Any other meat may be used in the same way.