The Dinner Year-Book

by Marion Harland

Scallop and Baked Eggs.

Mince your chicken, but not small; cover the bottom of a pudding-dish with fine crumbs; put in the chicken, wet with gravy and seasoned to taste; strew a good coating of crumbs on top, and this with butter-bits. Set, covered, in the oven. When the gravy bubbles to the surface remove the lid and break upon the scallop enough eggs to cover it well. Pepper and salt; lay a piece of butter on each, and bake until well “set.”