Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves,
crosswise. Take out the yolks without breaking the whites. Press the
yolks through a sieve. Add four tablespoonfuls of finely chopped
chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful
of pepper and two tablespoonfuls of melted butter. Rub the mixture.
Form it into balls the size of the yolks and put them into the places
in the whites from which the yolks were taken. Put two halves
together, roll them in tissue paper that has been fringed at the ends,
giving each a twist. If these balls are made the size of the yolk, and
put back into the whites, they may be placed on a platter, heated, and
served on toast, with cream sauce; then they are very much like the
eggs Bernhardt.
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