STUFFED EGGS.
Take four eggs and cut them in halves, length ways; take out the yolks and rub them to a paste; add one spoonful of cream, a few leaves of parsley chopped fine, pepper and salt, and a half-ounce of bread-crumbs; place this mixture in the centre of the egg, in the shape of the yolk of egg. Take another and switch it, and egg and bread-crumb the savoury eggs on the outside. Fry in hot butter, and serve with fried parsley garnish.