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Eggs in Jelly

Boil ten or a dozen eggs until quite hard; then peel and cut into halves, lengthwise. Take as many patty-pans as there are halves of eggs, put in each pan half an egg, and pour over sufficient savory jelly to cover it; lay a thin slice of ham over each, and leave them until quite cold and the jelly is set. Turn the jelly out onto an ornamental dish, garnish with a few sprays of parsley, and serve.