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. Add also a suspicion of nutmeg and a little lemon-juice.
Fill the cups with this while the mixture is moist, as when the butter gets
cold the mixture gets firm. If you use chopped beet-root as well as other
vegetables, it is best to fill half the cups with half the mixture before
any beetroot is added, then add the beet-root and stir the mixture well up
and it will turn a bright red. Now fill the remaining half of the cups,
and place them on the dish containing the parsley, alternately. The red
contrasts prettily with the light yellowish white of the first half. Do
not colour the white specks with cochineal, as this is a different shade of
red from the beet-root. You can chop up the white and sprinkle it over the
parsley with a little chopped beet-root as well.