6 Friars' Eggs Recipe

Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to

a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful

made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1

raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with

this mixture. Fry in hot fat until brown, drain, and serve hot or cold

on a bed of parsley.

Vote