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EGGS (a la Carmelite)

Chop some sorrel, a little parsley, and two or three small boiled onions together; add the yolks of six hard-boiled eggs, chopped separately; season with pepper and salt, and mix with a little melted butter. Fill the whites of the eggs, which should be divided in halves, lengthwise, with this mixture, and warm them thoroughly in a white sauce composed of two ounces of butter and a quarter of a pint of cream, with a blade of mace to flavour. If flour be used it should be only sufficient to prevent the butter from oiling. Serve with a little lemon-juice squeezed into the sauce. Time, twenty minutes to boil eggs. Probable cost, 1s. 4d.