This is an old recipe hailing from Bruges. Boil the number of eggs required for 6 to 7 minutes, according to their size. Put them in cold water for 1 or 2 minutes, and shell them. Then shred the eggs into a small saucepan, with butter, a little chopped chervil and parsley, French mustard, a few shelled prawns, ½ pint of cream, salt and pepper. Mix all well, and pour the mixture into a buttered fireproof dish. Sprinkle with grated cheese, dot with a few pats of butter, put in a quick oven and cook till the top begins to brown.