134 SOME EGG RECIPES. 
The eggs are to be boiled twenty minutes ; 
those left from breakfast can be re-cooked. Then, 
if covered at once with cold water, sudden con- 
traction will make the shell come off easily 
when broken. 
STUFFED EGGS. 
Cut in halves, cross or lengthwise, without 
breaking the whites, scoop out the yolks and 
rub them to a paste. Moisten with melted but- 
ter, olive oil, gravy, cream sauce, stock or raw 
egg. Of minced meat, fish, cheese, truffles or 
mushrooms, etc., add as much as there is of 
the egg paste. Season highly with salt, pep- 
per, mustard, onion or curry, etc. Mix all well 
together. Fill the whites again and press 
together. 
The whites may be dug out to hold still more 
of the force-meat. If there is any of it left the 
egos may be covered, rolled in raw egg and 
crumbs and fried. Or the force-meat may be 
piled in the center of a dish and the eggs ar- 
ranged upon it; or it can be made into little 
balls to serve with the eggs. 
