Eggs a la Tripe

Ingredients

• 8 eggs
• 3/4 pint Béchamel sauce No. 368
• dessertspoonful of finely-minced parsley

Instructions

1. Boil the eggs hard;
2. put them into cold water, peel them, take out the yolks whole, and shred the whites.
3. Make 3/4 pint of Béchamel sauce by recipe No. 368;
4. add the parsley, and, when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shred whites round them;
5. pour over the sauce, and garnish with leaves of puff-paste or fried croûtons.
6. There is no necessity for putting the eggs into the saucepan with the Béchamel; the sauce, being quite hot, will warm the eggs sufficiently.