Take a cupful of finely-sifted bread-crumbs, moisten them with a little
cold milk, cream, or gravy, and season nicely with pepper and salt. Put
a thin layer of the moistened crumbs on a lightly-buttered dish, cut two
hard eggs into slices, and dip each piece in very thick well-seasoned
white sauce, or Nelson's Extract of Meat dissolved in a little water, so
as to glaze the eggs. Having arranged the slices of egg neatly on the
layer of moistened bread-crumbs, cover them with another layer of it,
and on the top strew thickly some pale gold-coloured raspings. Bake in a
moderate oven for ten minutes. If potatoes are liked, they make a nice
substitute for bread-crumbs. Take some mashed potatoes, add to them a
spoonful of cream or gravy, and proceed as with bread-crumbs. Serve
gravy made of Nelson's Extract of Meat with this dish.