Stuffed Eggs (No. 1)

Cut hard cooked eggs in two lengthwise Remove the yolks and mash fine. Mix with them any finely chopped meat; ham or chicken are the best. If convenient a few mushrooms or truffles chopped fine, a little cream or any kind of sauce, a gherkin or a few capers if cared for. Season with salt and pepper, fill f;hc whites with the mixture, smooth them over the top and rub a little raw egg over them, press the two halves together. Make a mound of the remaining yolks, place it in the center of the platter and the eggs around it, and pour around the eggs a cream sauce.

Stuffed Eggs (No. A)

Prepare and stuff the eggs (as stuffed eggs No. 1). Roll them in fine crumbs, then in egg, and in 8 crumbs again. Fry in deep fat a rich brown. Serve surrounded by a white or tomato sauce.