Stuffed Eggs
Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, put the two halves together, roll in beaten egg and breadcrumbs, put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce