Eggs on a Dish, Plumerey

Remove the whites from four eggs, keeping the yolks in their shells; mix with these whites half a gill of soubise (No. 723) and half a gill of tomato puree (No. 730); butter a dish plentifully and pour into it the white of eggs, soubise and tomato mixture. Lay the yolks over and cook in a slack oven, bestrewing the top with raw fine herbs. Between each yolk place a round croquette an inch in diameter, made of grated cooked ham mixed with bechamel sauce (No. 409).