Cook bread crumbs in the milk and rub to a smooth paste. Mix it with the ham, add mustard, cayenne and the raw egg. Mix well. Remove the shells from the eggs and cover with the mixture; fry in hot fat 2 minutes, drain and serve hot or cold for lunch or picnics. Cut them in halves lengthwise and arrange each half on a bed of fine parsley. The contrast between the green, red, white and yellow gives a very pretty effect.
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