Œufs à la Boulangère (Hard-Boiled Eggs in Rolls, Boulangère)

Ingredients

• hard-boiled eggs
• small long soft rolls
• stiff sauce Béchamel
• 200 grammes shredded onions
• butter
• chopped parsley

Instructions

1. Cook 200 grammes of shredded onions in butter without letting them colour, for every half-litre of stiff sauce Béchamel, and add them to the sauce.
2. Cut the egg whites in dice, and half the yolks likewise, and bind them with the required quantity of the onion Béchamel.
3. Remove the crumb from small long soft rolls and fill them with this mixture.
4. Chop the remaining yolks and cover the filling with them.
5. Lay a line of chopped parsley lengthwise along the middle of the garnish.