Remove all fat from meat and grind rather coarse. Form lightly into mounds or pats, 1 for each person. Make a little dent on the top.
Break the eggs carefully, saving the whites for another purpose, and put a yolk in a half shell in the dent on each pat.
Chop the herbs separately and put into little bowls. Serve the olive oil in a cruet. Garnish the meat with lemon-quarters. Other things like little pickled onions and chopped dill pickles and so forth may be added to the tray.
To eat, put the egg-yolk into the dent, cover the whole with whatever herbs desired, add olive oil and lemon juice and seasoning, and mix lightly.