Two tablespoonfuls of cream.
Two teaspoonfuls of chopped parsley.
A little butter.
Salt and pepper.
A little fireproof cup for each person.
Butter the little cups, put two teaspoonfuls of cream into each, and then carefully break a new-laid egg into each. Dust with salt and
Stuffed Eggs with Caviare pepper, and sprinkle a little parsley on the top.
Serve immediately in the cups. Cost, 9d.