Egg Baskets
Boil eggs hard, shell and cut neatly in half. Remove the yolks and rub them to a paste with melted butter, pepper and salt. Chop very fine the meat of cold fowl, ham, dried beef or veal, and mix with the egg paste. Cut off a slice from the hollow white to make them stand, fill with the paste, arrange close together on a flat dish and pour over them a gravy heated boiling hot, or cream sauce. If to be served with cold meats, omit the gravy and garnish with parsley. Nice for lunch or parties.