Hard-Boiled Eggs, Russian Style

Boil six eggs hard, the same as for Aurora (No. 2857); cut them in two lengthwise, remove the yolks, and chop up separately two ounces of ham, four ounces of tongue, and four ounces of chicken, mingling all together with bechamel sauce (No. 409); pound the yolks with half as much butter. Put a bed of the chicken salpicon on a dish capable of going into the oven, range the halved egg-whites over and cover with the remainder of it; bestrew with bread-crumbs and parmesan cheese, pour over butter and bake in a moderate oven; decorate around with some round caviare canapes (No. 777) and serve.