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6 or 8 eggs boiled hard.

1 cup minced chicken, or other fowl, ham, tongue, or, if more convenient, any cold firm fish.

1 cup of drawn butter into which have been stirred two or three table-spoonfuls of good gravy and a tea-spoonful of chopped parsley.

When the eggs are quite cold and firm, cut the whites from the yolks in long thin strips, or shavings, and set them aside to warm in a very gentle oven, buttering them, now and then, while you prepare the rest.

Pound the minced meat or fish very fine in a Wedgewood mortar, mixing in, as you go on, the yolks of the eggs, the parsley, and pepper and salt to taste. When all are reduced to a smooth paste, mould with your hands into small, egg-shaped balls. Heap in the centre of a dish, arrange the shred eggs around them, in imitation of a nest, and pour over all the hot sauce.

A simple and delightful relish.