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Eggs, Croustade Of

Stamp out some rounds of bread, hollow out the centres carefully, butter them well, and fill with the following mixture. Melt two ounces of butter in a pan with two tea-spoonfuls of finely-chopped onion, a tea-cupful of bread-crumbs, two finely-minced hard-boiled eggs, a small quantity of good gravy or stock, and salt and pepper to taste. Let them stew for five minutes; squeeze a little lemon-juice over, and bake them in a moderate oven for five minutes. Garnish with mustard and cress.