416—Poached Eggs en Berceau

Bake some fine Dutch potatoes in the oven. Cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Emptied in this way, the halved potatoes resemble little cradles. Coat the interior of each cradle with a fine chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each.