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Eggs in Double Cream
This is a rule Margaret's Pretty Aunt got in Paris, and it is a very nice
one.
Have half a pint of very thick cream--the kind you use to whip; the French
call this double cream.
Cook six eggs hard and cut them into bits. Butter a baking-dish, or small
dishes, and put in a layer of egg, then a layer of cream, then a sprinkling
of salt, and one of paprika, which is sweet red pepper.
Put one thin layer of fine, sifted crumbs on top with butter, and brown in
the oven.
Or you can put the eggs and cream together and heat them, and serve on thin
pieces of buttered toast, with one extra egg put through the ricer over the
whole.
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