Œufs à la Reine.—For this you can either use boiled eggs left over from breakfast, which can be carefully shelled and heated in warm water, or you can prepare them by simmering them for five minutes in boiling water, then leaving them in cold water for ten minutes, after which they are shelled and left in cold water till wanted, to keep them white. For use warm them in salted and acidulated water, or in white stock. Now prepare a purée of chicken and tongue or ham, exactly as for rissoles, dish on squares of buttered toast or on fried croûtons, place an egg on each and serve sprinkled with chopped tongue or truffle.