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By Lizzie Black Kander

Published 1903

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  • 1 cup lean ham, chopped very fine
  • cup of milk
  • ½ teaspoon


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 giv