Stuffed Eggs Recipe

MRS. W. CLINT.



Three eggs, one teaspoon of butter, one teaspoon of parsley, two

tablespoons minced ham. Boil the eggs for ten minutes; take off the

shells, cut lengthwise, take out the yolks, mash them in a basin, add

the butter melted, the minced ham and the parsley. Put the mixture into

the whites of the eggs. Put the two halves together. Serve on shallow

dish with the following white sauce: one tablespoon each of butter,

flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add

the flour, then the milk (gradually) and pepper and salt.

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