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Eggs, Puree Of

Boil seven eggs hard; take off the whites, chop them very small and put them aside. Pound the yolks in a mortar; add to them rather less than two ounces of good fresh butter, a little chopped parsley, and a seasoning of salt and pepper. Bind with the beaten yolks of three uncooked eggs, and pass the mixture through a colander into the middle of a dish. Put the minced whites into a stewpan with half a pint of gravy, and stir till thickish, then pour it round the yolks, and garnish with sippets of bread, which should be brushed over with egg. Brown slightly, either in a Dutch oven or before the fire, and serve hot. Time, ten minutes to boil the eggs. Sufficient for three persons.