Next take all the yolks, and put them in a basin, and pound them with a little butter till you get a thick squash; add some cayenne pepper, according to taste, a little white pepper, a little salt, and a few drops of chilli-vinegar or ordinary vinegar; you can also add a little finely chopped parsley--say a teaspoonful.

Fill each cup with some of this mixture, and as there will be more than enough to fill them, owing to the butter, bring them to a point, like a cone.

Devilled eggs are best served cold, in which case they look best placed on a silver or ordinary dish, the bottom of which is covered with green parsley; the white looks best on a green bed.

Some cooks chop up the little bits of white cut off from the bottom of the cups, divide them into two portions, and colour one half pink by shaking them in a saucer with a few drops of cochineal.

These white and pink specks are then sprinkled over the parsley.
N.B .-- In an ordinary way devilled eggs require anchovy sauce to be mixed with the yolks, but anchovy sauce is not allowed in vegetarian cookery.
EGGS A LA BONNE FEMME .-- Proceed exactly as in making devilled eggs, till you place the yolks in the basin; then add to these yolks, while hot, a little dissolved butter, and small pieces of chopped cold boiled carrot, turnip, celery, and beet-root; season with white pepper and salt, and mix well together.