"Boil six or eight eggs hard;

leave in cold water until they are cold;

cut in halves, slicing a bit off the bottoms to make them stand upright, à la Columbus.

Extract the yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar.

Fill the hollowed whites with this, and send to table upon a bed of chopped cresses, seasoned with pepper, salt, vinegar, and a little sugar. The salad should be two inches thick, and an egg be served with a heaping tablespoonful of it. You may use lettuce or white cabbage instead of cresses."