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Eggs, Ragout Of

Boil twelve eggs hard, and with a small knife carefully divide the whites lengthwise into halves, taking care to keep the yolks whole and the whites unbroken. Place the yolks and whites in nice order in a dish, the hollow parts of the whites uppermost, and fill them as high as possible with fried bread-crumbs. Now make a sauce as follows. Boil half an ounce of truffles in three or four table-spoonfuls of water, and chop them very fine with a quarter of a pint of pickled mushrooms. Mince some parsley, boil it in the water saved from the truffles, add three more table-spoonfuls of water, a gill of red wine, a spoonful of ketchup, a little grated nutmeg and mace, with a bit of butter rolled in flour; boil all together, and pour the mixture over the eggs.