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Eggs in Ramequins

5 hard cooked eggs 1/4 lb. mushrooms 3 tablespoonfuls butter I pint (2 cups) white sauce 1/2 cupful cooked chopped ham A few bread crumbs 1/3 cupful melted butter Salt and pepper to season Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.

Serve hot. 6 eggs