Cut hard boiled eggs in halves, lengthwise, remove yolks and add to them bread or roll crumbs soaked in cream, a little chopped parsley and salt. Rub all together until smooth, add raw egg (or yolk only) to bind, fill spaces in the whites of eggs and press the halves together. Add beaten whole egg to the mixture remaining, dip eggs into it, roll in crumbs and heat in oven or steamer, covered, until just warmed through. Serve with any desired sauce.

A little onion juice may be added to the yolk mixture, or nutmese or trumese cut very fine, with or without chopped mushrooms. Mashed potato may be substituted for bread crumbs.

The eggs may be served as a garnish for green peas or on slices of toast with or without sauce.