Mince cold ham finely and moisten it with sharply seasoned stock, well thickened. (There is nothing better for this purpose than the pan-liquor described in the last recipe.) Heat in a saucepan ; beat in a raw egg to bind it, form into a long-oval mound upon a hot dish, and set in a moderate oven until a slight crust forms upon it. Have ready six eggs that have been boiled for twenty-five minutes, then left in cold water. Take off the shells, cut the whites into thin circles, and rub the yolks through a sieve to powder. Take the mounded ham from the oven and cover all over with the powdered yolks. Arrange the white rings closely about the bottom, and outside of these a garland of parsley. The contrast of the golden bank and white and green base is pleasing and uncommon. It can be eaten cold or hot.