Eggs in Double Cream

Directions

1. Separate yolks and whites of hard-boiled eggs, chop fine the whites; heat cream, add salt, cayenne and sherry, then yolks of 5 of the eggs rubbed through a sieve and the chopped whites; have ready small, thin triangles of buttered toast, and pour over mixture, garnish with parsley and remaining yolk, rubbed through sieve, over the top.