Home › The Principles of Cookery › EGGS (a la Bonne Femme)

EGGS (a la Bonne Femme)

Get six eggs of the same size, large ones, boil them ten minutes, and when cool enough, remove the shells carefully. Divide them equally in halves crosswise, take out the yolks and cut from each the pointed tip of white that they may stand flatly. Make tiny dice of some cold chicken, ham, boiled beetroot, and the yolks of the eggs. Fill the hollows with these up to the brim, and pile the dice high in the center--two of ham and chicken, or separately, two of boiled beetroot, and two with the hard yolks. Arrange some neatly-cut lettuce on a dish, and place the eggs amongst it. Sufficient for three persons.