Eggs A La Maitre D'hotel Recipe

One-quarter of a pound of fresh butter, half a pint of milk, one

tablespoonful of flour, one tablespoonful of minced parsley, half a

teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,

salt to taste, the juice of half a lemon, and eight hard boiled eggs.

Stir the flour and half of the butter in a saucepan over the fire until

the mixture thickens, stir in the milk; when hot add the pepper and let

it simmer a minute; cream the rest of the butter and beat in the lemon,

onion juice and parsley; cut the eggs in quarters lengthwise, add the

creamed butter to that in the saucepan, allow it to heat thoroughly,

pour over the eggs and serve.

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