Chop one pint of cold chicken, ham. or veal fine, and rub it to a smooth paste; add one table-spoonful of melted butter, one tablespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs. If too dry, moisten with a little cream or stock or gravy, but do not have it too soft to shape. Heat it in a frying-pan just enough to warm through, letting it dry off if too moist. Form it on a hot platter into a flat mound; hollow the centre, leaving a ridge of the mixture round the edge. Keep it hot, and put three or four poached eggs in the centre.
Fig. 12. Eggs and Minced Meat.
Garnish with triangles of toast laid round the base of the meat. Or, if you have a larger quantity of meat, prepare as above, and make a mound one inch deep on a round dish and a smaller mound above that, and place eggs baked in cups, or hard-boiled eggs cut in halves, or egg baskets on the space between the mounds. Garnish with parsley.
Warm minced ham or tongue or veal in a thick cream sauce, and pile it in the centre of a platter. Heat and butter some earthen cups, break an egg in each, and bake till the egg is firm. Turn them out and arrange round the meat.