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Eggs and Olives

Remove the skins and stones from six olives and mince them together with a slice of cooked ham. Have ready five hard-boiled eggs, remove the shells and cut off a piece from each end so that they will stand. Cut them in halves, put the yolks into a mortar with the ham and olives and pound them to a smooth paste, adding half an ounce of butter. Sprinkle over a little red pepper and fill up the whites with the mixture; arrange them on an ornamented paper, decorate them with pieces of toast and parsley, and serve. The half eggs should have the appearance of cups, and they may be served without the paper with a little tartar sauce poured over them.

Eggs as Tripe Boil until hard a dozen eggs; when cold cut into slices; peel some small pickling onions, put them into a stewpan with a little butter, and fry over a slow fire; dredge over with flour; pour in three-quarters of a breakfast cupful each of stock and cream, and stew gently until tender; season to taste with salt and pepper. When the onions are ready, put in the eggs and leave them until hot, moving the stewpan to the side of the fire. Turn the whole out onto a hot dish, garnish with croutons of fried bread, and serve immediately.