Boil twenty minutes, one egg for each lily; remove shell and while still
warm cut with silver knife in strips from small end nearly to base; very
carefully lay back the petals on a heart of bleached lettuce; remove
yolks and rub them with spoon of butter, vinegar, a little mustard, salt
and paprika; form cone-shaped balls, and put on petals, sprinkling bits
of parsley over balls. Two or three stuffed olives carry out the effect
of buds; serve on cut-glass dishes to give water effect.