Deviled Eggs

[widget:ad_unit-3] Hard boil 12 eggs and remove the shells. Cut the eggs in half, crosswise and take out the yolks without breaking the whites.

Press the yolks through a sieve and add four tablespoons of finely chopped chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and and two tablespoons of melted butter. Rub the mixture.

Form it into balls the size of the yolks and place them in the holes in the egg formerly occupied by the yolks.

Put two halves together and roll them in tissue paper that has been fringed at the ends, giving each a twist. If these balls are made the size of the yolks and put back into the whites, they can be placed on a platter, heated, and served on toast with cream sauce.

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