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Egg and Bread-crumbs (Boil six eggs quite hard take)

Boil six eggs quite hard, take them out of the shell carefully, and when quite cold mask them all over with quenelle or sausage meat, egg and breadcrumb them and fry them a nice brown. Take them out of the fat, cut them in half with a sharp knife, stand them up on the narrow end, dish them up with tomato sauce round. If plovers' eggs are used they should be boiled twenty minutes.