Eggs For Second Course Recipe

Boil five eggs quite hard; clear away the shells, cut them in half, take

out the yolks, and put the whites into warm water. Pound the yolks in a

mortar till they become very fine. Have ready some parsley and a little

onion chopped as fine as possible; add these to the yolks, with a pinch

of salt and cayenne pepper. Add a sufficient quantity of hot cream to

make it into a thick even paste; fill the halves of the whites with

this, and keep the whole in hot water. Prepare white sauce; place the

eggs on a dish in two rows, the broad part downward; pour the sauce over

them, and serve up hot.

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