6 hard-boiled eggs.

1 raw egg well-beaten.

1 handful very fine, dry bread-crumbs. Pepper and salt, and a little parsley minced fine. 3 table-spoonfuls butter or dripping. 1 cup broth, or drawn butter, in which a raw egg has been beaten.

Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley. Fry them to a light-brown in the butter or dripping, turning each piece as it is done on the under side. Do not let them lie in the frying-pan an instant after they are cooked. Drain free from fat before laying them on a hot dish. Pour the gravy, boiling hot, over the eggs, and send to table.