To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter.

Season to taste with salt and pepper.

Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs a la Parisienne.

Serve in the cups.
=Eggs.= (_Creole style._) Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served.

Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame.