Boil six eggs for twenty-five minutes and leave them in cold water for an hour. Make a paste of one cupful of cold chopped ham, two tablespoonfuls of fine crumbs, and the same quantity of milk ; season with a pinch of cayenne and half a teaspoon-ful of made mustard. Bind with a raw egg. Peel the boiled eggs, coat them with this mixture, set in a cold place for an hour, and cook three minutes in hot, deep fat. Serve cold.