Make these for breakfast the day after you have had roast chicken,
duck, or turkey for dinner. Boil six eggs hard, cut neatly in half
and extract the yolks. Rub these to a paste with some melted butter,
pepper, and salt, and set aside. Pound the minced meat of the cold fowl
fine in the same manner, and mix with the egg-paste, moistening with
melted butter as you proceed, or with a little gravy, if you have it to
spare. Cut off a slice from the bottoms of the hollowed whites of the
egg, to make them stand; fill with the paste; arrange close together
upon a flat dish, and pour over them the gravy left from yesterday’s
roast, heated boiling hot, and mellowed by a few spoonfuls of cream or
rich milk.