Pass the cooked yolks of eggs through a sieve.

Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk.

When thoroughly mixed turn into timbale moulds very carefully buttered.

Fit papers into the bottoms of the moulds before buttering.

Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds.