Boil six or eight eggs hard; leave in cold water until they are cold;
cut in halves, slicing a bit off the bottoms to make them stand
upright, _à la_ Columbus. Extract the yolks, and rub to a smooth paste
with a very little melted butter, some cayenne pepper, a touch of
mustard, and just a dash of vinegar. Fill the hollowed whites with
this, and send to table upon a bed of chopped cresses, seasoned with
pepper, salt, vinegar, and a little sugar. The salad should be two
inches thick, and an egg be served with a heaping tablespoonful of it.
You may use lettuce or white cabbage instead of cresses.