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Eggs with Minced Meat

(Mrs. Lincoln) Chop one pint of cold chicken, ham or veal fine and rub it to a smooth paste; add one tablespoonful of melted butter, one tablespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs. If too dry, moisten with a little cream or stock, but do not have it too soft to shape. Heat it in a frying pan just enough to warm through, letting it dry off if too moist. Form it on a hot platter into a flat mound, hollow the centre leaving a ridge of the mixture around the edge. Put three or four poached eggs in the centre. Garnish with triangles of toast, laid around the base of the meat, and place around hard boiled eggs cut in halves. Garnish with parsley.