Œufs Tripe à la Bourgeoise (Hard-Boiled Eggs in Onion Purée)

Ingredients

• hard-boiled eggs
• 150 grammes onions
• butter
• 20 grammes flour
• 3 and a half decilitres milk
• salt
• white pepper
• nutmeg

Instructions

1. Toss the chopped onions in butter without letting them colour.
2. Sprinkle with the flour, then moisten with the boiling milk.
3. Season with salt, white pepper and nutmeg, and cook gently for 20 minutes.
4. Pass through a sieve or a tammy, collect the purée in a sautoir and heat it.
5. Cut the hard-boiled eggs into quarters, arrange them in a timbale and cover them with the purée.