6 eggs
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 teaspoonful of salt
1 saltspoonful of pepper
Hard-boil four of the eggs; when done remove the shells, cut the eggs
into halves lengthwise and take out the yolks, without breaking the
whites. Press the yolks through a sieve into a bowl, and add the raw
yolks of the remaining two eggs, with the parsley, salt and pepper.
Beat the white of the raw eggs until light, not stiff, then work them
into the yolk mixture. Cover the bottom of a shallow baking pan with
part of this mixture, then fill the spaces in the whites with some of
the remaining mixture. Put the whites of the eggs together, making
them look like whole eggs. Arrange these in the center of the dish. If
you have any of the yolk mixture left, put it around in a sort of a
border. Pour over a little melted butter, dust thickly with soft bread
crumbs and bake in a quick oven until slightly brown. Serve plain or
with cream sauce.