EGG TARTLETS
- 5 eggs
- 6 tablespoonfuls chopped cooked ham
- 2 heaping tablespoonfuls white bread crumbs
- ½ gill (4 tablespoonfuls) milk
- 1 tablespoonful butter
- 3 tablespoonfuls browned bread crumbs
- Salt, pepper, and grated nutmeg
Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes.
Serve hot.