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Eggs in Forcemeat

For six persons there will be needed four eggs; one cup of grated bread crumbs; one cup of any kind of finely-chopped cold meat; three gills of soup stock; two tablespoons of butter; one heaping teaspoon of flour; one teaspoon of salt; onethird teaspoon of pepper; one slice of onion; one teaspoon of lemon juice; one clove; one bay leaf; one sprig of parsley and a grating of nutmeg. Hard boil the eggs, shell and cut them in two and rub the yolks through a sieve or strainer. Now rub the flour and butter together, add the stock and seasoning, stew gently twelve minutes and then strain it over the bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mixture and spread the rest on a small platter. Stand the filled eggs on this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven eight minutes. Serve with one-half pint of tomato, béchamel or brown sauce poured over the dish or in a separate dish. Nice for luncheon.