No. 191 Stuffed Eggs
Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound them in a mortar, add breadcrumbs soaked in milk and ¼ pound fresh butter. Pound all together; add a little chopped onion, parsley, bruised pepper, and grated nutmeg; mix it with the yolks of two raw eggs; fill the halved whites with this forcemeat; lay the remainder at the bottom of dish and place the stuffed eggs around it. Put in an oven and brown nicely.