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.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)