Mince some cold fowl—chicken, turkey, or duck (or some cold boiled veal
and ham in equal quantities)—very fine, and rub in a Wedgewood mortar,
adding by degrees some melted butter, pepper, salt, minced parsley, and
two beaten eggs. Warm in a frying-pan when it is well mixed, stirring
in a little hot water should it dry too fast. Cook five minutes,
stirring to keep it from scorching or browning. Form, on a hot platter
or flat dish, into a mound, flat on top, with a ridge of the mixture
running all around. It is easily moulded with a broad-bladed knife. In
the dish thus formed, on the top of the mince-meat, lay as many poached
eggs as it will hold, sprinkling them with pepper and salt. Arrange
triangles of buttered toast in such order, at the base of the mound,
that they shall make a pointed wall against it.