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Stuffed Eggs with Fines Herbes

Cut off a small piece at both ends of twelve freshly prepared hard-boiled eggs, then cut them in two crosswise, scoop out the yolks and place them in a mortar with one-third teaspoon each chopped parsley and chives, one branch chopped chervil, six leaves chopped tarragon, one half ounce butter, two tablespoons thick cream, half teaspoon salt, two saltspoons pepper and half teaspoon French mustard, then thoroughly pound until smooth. Fill in cavities of whites of egg with the force, arrange eggs on a lightly buttered baking dish, sprinkle a little bread crumbs over them, place a little bit of butter on top of each, then set in oven for five minutes, remove and serve.