French Eggs Recipe

Make a white sauce thickly mixed with onions, such as you would eat in
England with a leg of mutton, but do not forget a little seasoning of
mace. Make a high mold of mashed potatoes, and then scoop it out from the
top, leaving the bottom and high sides of the vegetable. While your sauce
is kept by the fire (the potatoes also), boil six eggs for two minutes,
shell them, and you will find the whites just set and no more. Pour the
onion sauce into the potato, and drop in the whole eggs and serve very
hot.

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