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Eggs, Washington

Boil twelve fresh eggs for eight minutes. Remove, plunge in cold water for a minute, lift up and shell them; cut a piece off the thicker end of each so they will stand up; cut a quarter of the white from the top so as to enable you to easily scoop out the yolks. When all scooped out place the yolks in a bowl with one ounce finely grated Virginia ham, one saltspoon chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil, a tablespoon good butter and two tablespoons thick cream. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix the whole together to a puree, place in a paper cornet and carefully press into the scooped-out eggs. Cut twelve round pieces of bread quarter-inch thick and one and a half inches in diameter and toast to a nice golden colour; lay an egg on each toast and place on a tin. Cover the eggs with the cut-off tops. Prepare a Mornay sauce and spread it evenly over the eggs. Set in the oven to bake for ten minutes, or until a nice golden colour. Remove, dress on a hot dish and serve.