Stuffed Eggs

Choose seven or eight large, fresh and very white eggs; saw off the top of the shell on the roundest end so as to make an opening three-quarters of an inch wide; empty the eggs into a bowl, wash the shells and leave to drain well. Beat the eggs up lightly, add to them a few spoonfuls of rich raw cream, four spoonfuls of powdered lady fingers, six or seven spoonfuls of powdered sugar, some cinnamon and a grain of salt. Butter liberally the bottom of a flat saucepan, pour in the eggs and thicken while stirring over a slow fire, the same as for scrambled eggs. When the preparation is done to perfection, mix in two or three spoonfuls of lady fingers cut up in small dice, and with this fill the shells one by one; lay each one when done into a separate egg cup; cover the opening with a small pyramid of the same cake cut small, and dress the egg cups on a dish.