Boil the eggs hard, cut in half crosswise, and take out the yolks. Chop
these fine, or rub to a paste, with a little ground tongue or ham or
cold fowl, some minced parsley, some melted butter, and a _very_ little
made mustard. Work well together and fill the whites with it, setting
them close together in a deep covered dish, the open ends up. Have
ready some veal gravy or chicken broth; heat to boiling in a saucepan
with a half teaspoonful chopped parsley, salt, pepper, and lastly three
tablespoonfuls of cream to a cup of broth. Boil up; pour smoking hot
over the eggs, let them stand five minutes, closely covered, and send
to table.
This is not an expensive dish. Eggs are always a cheaper breakfast-dish
for a small family than meat, even at fifty cents a dozen. Six will
make a nice quantity of the fricassee, and it is a delicious relish.
Always drop hard-boiled eggs into cold water as soon as they are done,
to prevent the yolks from turning black.