Remove the pointed end from four hard-boiled eggs and cut a slice from the other end so that the eggs may stand evenly. Take out the yolks by making a small hole at the pointed end, either with an apple-corer or a skewer, but be careful not to break the white of the eggs. Put the yolks into a bowl and break them up with butter, using a small wooden spoon for the purpose, then add one tablespoonful of potted meat, one teaspoonful of parsley, one dessertspoonful of tomato catsup, and a little salt, pepper and curry powder, and rub the mixture through a pointed metal gravy strainer with a teaspoon on to a soup plate. Take up a small quantity at a time in the spoon and with the aid of a finely-pointed skewer fill the whites of the eggs with the prepared yolks letting the filling stand well above the white. Place each egg as it is filled in a china ramakin case, and when all are ready decorate them with small heart-shaped pieces of cucumber, which should be brushed over on one side with warm butter to make them adhere, or, if preferred, the eggs may be served plain.