Eggs A La Creme Recipe

Boil twelve eggs fifteen minutes. Line a dish with very thin slices of

bread and fill with layer of eggs cut in slices, strewing them with a

little grated bread, pepper and salt; rub a quarter of a pound of butter

with two tablespoonfuls of flour, put it in a saucepan with a

tablespoonful of chopped parsley, a little onion grated, salt, pepper

and half a pint of milk or cream; when hot pour over the eggs; cover the

top with grated bread crumbs and put it in the oven, let it heat

thoroughly and brown.

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