Scotch Stuffed Eggs.

Just 4 u

Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine
mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and
dip them in beaten eggs and fine bread−crumbs and fry a light brown. Serve hot with cream sauce. Garnish
with parsley.