Eggs a la Maitre D'hotel

Ingredients

• 1/4 lb fresh butter
• 1 tablespoonful flour
• 1/2 pint milk
• pepper and salt to taste
• 1 tablespoonful minced parsley
• the juice of 1/2 lemon
• 6 eggs

Instructions

1. Put the flour and half the butter into a stewpan;
2. stir them over the fire until the mixture thickens;
3. pour in the milk, which should be boiling;
4. add a seasoning of pepper and salt, and simmer the whole for 5 minutes.
5. Put the remainder of the butter into the sauce, and add the minced parsley;
6. then boil the eggs hard, strip off the shells, cut the eggs into quarters, and put them on a dish.
7. Bring the sauce to the boiling-point, add the lemon-juice, pour over the eggs, and serve.