Boil three eggs twenty minutes. Cut off a slice at each end, and cut the eggs in halves crosswise. Remove the yolks, and cut them in thin slices. Mix with them an equal amount of small thin pieces of cold chicken, ham, salmon, or lobster, and season to taste. Fill the white cups with the mixture. Place them on a shallow dish and pour one cup of thick cream sauce (page 190) around them. The sauce should come nearly to the top of the cups. Or cut the eggs in halves, and place them with the cut side down and serve in the sauce.

Fig. 14. Eggs a la Creme.

Fig. 14. Eggs a la Creme.