In the meantime have ready some hard-boiled eggs, cut these into slices, and make a circle of the bigger slices on a dish; then spread a layer of the mixture over the slices of egg, and place another layer on this smaller than the one below, then another layer of mixture, and so on with alternate layers till you pile it up in the shape of a pyramid.
Spread a layer of the remainder of the mixture over the surface, and sprinkle some powdered light-coloured bread-raspings mixed with some grated Parmesan cheese over the whole; place the dish in the oven to get hot and to slightly brown, and then serve.

Some fried bread cut into pretty shapes can be used to ornament the base.
EGGS AND SPINACH .-- Make a thick puree of spinach; take some hard-boiled eggs, cut them in halves while hot, after removing the shells, and press each half a little way into the puree, so that the yellow yolk will be shown surrounded by the white ring.

Be very careful not to smear the edge with the spinach.
N.B .-- Sometimes eggs are poached and laid on the spinach whole.
EGGS AND TURNIP-TOPS .-- Proceed exactly as above, using a puree of turnip-tops instead of spinach.
EGGS AND ASPARAGUS .-- Have ready some of the green parts of asparagus, boiled tender, and cut up into little pieces an eighth of an inch long so that they look like peas.

Beat up four eggs very thoroughly with some pepper and salt, and mix in the asparagus, only do not break the pieces of green.

Melt a couple of ounces of butter in a small stew-pan, and as soon as it commences to froth pour in the beaten-up egg and asparagus; stir the mixture quickly over the fire, being careful to scrape the bottom of the saucepan.