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Eggs and White Sauce

Cut five hard-boiled eggs in halves, so as to form cups of the whites when the yolk is removed. Mix the yolks to a paste with a table-spoonful of cream and an ounce of butter; add to it a tea-spoonful of minced onion and parsley, and when well flavoured with salt and cayenne, fill the whites and set them over steam till quite hot. Pare off the pointed tips, as before directed (see EGGS A LA BONNE FEMME), that they may stand steadily on the dish. Serve in white sauce. Time, ten minutes to boil eggs.