EGGS IN RAMEQUINS
- 5 hard cooked eggs
- ¼ lb. mushrooms
- 3 tablespoonfuls butter
- 1 pint (2 cups) white sauce
- ½ cupful cooked chopped ham
- A few bread crumbs
- ⅓ cupful melted butter
- Salt and pepper to season
Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.
Serve hot.