439—Eggs à la Tripe, Bourgeoise

For six eggs chop up two large onions and stew them in butter without colouration. Sprinkle them with one-half oz. of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg.

Set to cook, gently, for twenty minutes; rub through a fine sieve or through tammy, and transfer the preparation to a saucepan, and heat it well. Dish up the eggs, which should be quartered, in a timbale, and cover them with the preparation of onions, very hot.