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Egg Cromeskies

Boil until hard, six eggs, and when cold, peel off the shells; mix together three tablespoonfuls of sifted breadcrumbs, three dessertspoonfuls each of chopped parsley and onion, a teaspoonful and a half of mixed herbs and a seasoning of pepper and salt, and sprinkle this over six slices of lean bacon, each slice three inches wide and eight inches long, Place a hard-boiled egg on each, roll the bacon around the egg, and fasten with pieces of string of small skewers. Bake in a moderate oven for three-quarters of an hour.