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EGGS (a la Maitre d'Hotel)

Slice and fry some Spanish onions in butter, but do not let them brown. Add a little flour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut into quarters some eggs that have been boiled for ten minutes, lay them in the sauce, and when hot, arrange the eggs neatly in a dish and pour the sauce over them.