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EGGS (a la Tripe)

Cut half a dozen onions into slices, let them fall into rings, and fry them in butter, without browning them. Take them up and put them aside. Mix a spoonful of flour with the butter to make a paste, and add milk or broth to make a smooth thick sauce. Put in the onions and stew them gently till tender. Remove the shells from the eggs, slice the white parts, and leave the yolks whole. Put the sliced whites into the sauce with the onions till hot. Serve in a hot dish and garnish with the uncut egg-yolks.

EGGS (a la Tripe), another way.

Boil six eggs for ten minutes, and lay them in cold water. Boil two Spanish onions. When partly done, change the water, and when quite done, peel and slice them. Simmer the slices of onion for another half-hour in milk, and add a bit of butter rolled in flour. Slice the eggs lengthwise, and stir the sauce until it is as smooth and thick as cream, then put in the eggs. Garnish the dish with sippets of toast, and serve with some newly-made mustard. Time to boil onions, two hours or more. Probable cost, 1s. Sufficient for three or four persons.