Stuffed Eggs Recipe

Boil six eggs hard, cut in half lengthwise, take out the yolks and mash

them very fine; put aside a heaping teaspoonful of it, add to the rest

two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few

drops of onion juice, and salt and pepper to taste; mix well, fill the

whites of eggs, rounding the top of each to the size of a whole egg.

Make a white sauce as follows: Rub a heaping tablespoonful of butter

into half a tablespoonful of flour, and stir into it a cup of boiling

milk; when it is smooth and thick put the eggs into it carefully, when

hot take them out, arrange daintily on a platter, pour the sauce around

them, sprinkle the teaspoonful of the yolk reserved over them, garnish

with parsley and serve.

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