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Ham and Egg Tartlets

Chop up finely 6 tablespoonfuls of cooked ham, put it in a basin, add 2 heaping tablespoonfuls of bread crumbs, 14 teaspoonful of white pepper, a grating of nutmeg, and 14 cupful of milk. Mix to a paste of moderate consistency. Butter some plain gem pans, sprinkle them with browned bread crumbs, and line each thickly with the prepared paste. Break carefully I egg into each of the molds, put I or 2 small pieces of butter on the top of each egg, sprinkle over a little paprika and bake in the oven for ten minutes. Unmold carefully, and serve hot.