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Enfs Fareis

Have six fresh eggs; put them ten minutes in boiling water; cool them in cold water; peel them; cut them in two lengthwise; remove the yolks with care. Put the yolks into a mortar or chopping bowl; add three tablespoonfuls of good butter, same quantity of cooked lean ham, one teaspoonful of chopped parsly, two raw eggs, one even saltspoonful of white pepper, no salt; pound or chop very nicely and see that it is well mixed and smooth. Fill up then every half of the boiled eggs with the mixture. Smooth the top with a silver knife dipped in cold water. Put the balance of the stuffing into a well buttered round platter. Arrange each egg in it; pour over each one-half a teaspoonful of melted butter. Place five minutes in a hot oven. Decorate the dish with very thin slices of cold ham and here and there a small bunch of water cress. This dish is fine for luncheon.