136 SOME EGG RECIPES. 
and fry again, and so on till it becomes a large 
ball. Serve with sauce. 
EGG BASKETS. 
Cut a slice from each end of an egg, then 
cut in halves crosswise. Prepare the yolks as 
for stuffed eggs. Fill the whites again even 
full, and place a cover of pickled beet on top; 
or, make balls of the force-meat, put in the bas- 
kets, and stick a sprig of parsley in the top. 
Serve like stuffed eggs. 
HARD-BOILED EGGS SLICED OR CHOPPED. 
1. Scalloped Eggs (Eggs Au Gratin).— Slice 
six or eight hard-boiled eggs, put in a pudding- 
dish with one pint of sauce made with cream or 
soup-stock, and seasoned with salt, pepper and 
parsley. One or two tablespoonfuls of grated 
cheese is often put in the sauce. Sprinkle with 
buttered crumbs and brown in the oven. 
2. Instead of cheese use chopped onion. 
3. Put sliced eggs and oysters in alternate 
layers, and cover with plain cream sauce. 
