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Plovers' Eggs, in Cases

Take some fireproof china cases, one for each egg, coat them round the bottom and sides with forcemeat (see POULTRY, FORCEMEAT OF), which can be made more savoury by frying a chopped mushroom or two with the herbs, and mixing them with it. Break an egg into each case, and cover with a layer of forcemeat, making it smooth with a knife. Set these in a tin of boiling water in the oven, and let them simmer till firm, which will take about fifteen minutes. Turn out on a hot dish, pour a little rich white sauce over, and sprinkle them with chopped truffle, parsley, and grated ham. Serve hot. Probable cost, 6d. to 8d. each.