Stuffed Eggs ( French Cook ).
Boil the eggs hard, and cut them in two; take out carefully the yolks, which mash well, adding a little finely minced onion, chopped parsley, pepper, and salt. Mash also double the quantity of bread, which has been soaked in milk; mix bread, yolks, etc., together; then bind them with a little raw yolk of egg; taste to see if they are properly seasoned. Stuff the eggs with the mixture, so that each half has the appearance of containing a whole round yolk; smooth the remainder of the mixture on the bottom of a pie-pan; arrange the halves symmetrically in this bed; brown a little in the oven.