Stuffed Eggs
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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