(Eufs k la Creme (Eggs)

Boil a dozen eggs hard (about seven minutes is
the time allowed when the water boils). Remove
them from the boiling water, and steep them in cold
water to facilitate the shelling. Break the shells
and cut the eggs into halves. Place them points
upward on an entree dish. While the eggs have
been boiling put a lump of butter, the size of the
largest egg, into a small saucepan, with two table-
spoonfuls of flour, a good pinch of salt, and pepper.
Mix well together with a wooden spoon, warm a

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French Household Cooking

pint of milk in another saucepan and pour it into
the butter and flour, turning constantly with the
spoon for a quarter of an hour on a moderate fire.
Taste the sauce (which should be white, and as
thick as cream), and add salt if necessary, as it
must be remembered that the eggs have not been
cooked with salt Pour the sauce over the eggs
and serve.
(Eufs au Fromage (Eggs)

Put a quarter of a pound of grated gruy^re cheese
into a small saucepan with a piece of butter half the
size of an egg, chop parsley and chives, put in a little
nutmeg and half a glass of milk or ordinary white
wine. Boil on a moderate fire, turning the contents
of the saucepan with a wooden spoon until the
cheese is melted. Break six eggs into a bowl, salt
and pepper and throw them into the melted cheese,
and cook them like scrambled eggs, on a slow fire.
Serve in the centre of a dish surrounded with toasted
or fried pieces of bread, diamond-shaped.
