Required: Four eggs.

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.

Place these in a saucepan with boiling water to come half-way up the cups, and allow it to boil gently till the eggs are just set.

Serve immediately in the cups. Cost, 9d.