Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.
=Eggs a la Parisienne.= Butter thickly the inner sides of as many dariole moulds as there are individuals to serve.

Then sprinkle them thickly with fine-chopped parsley, ham or tongue.

Break an egg into each mould, taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds.

If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set.

The eggs should be covered while cooking.