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Puffed Egg Toast

Blend an ounce of butter and three-quarters of an ounce of fine flour in a small stewpan over the fire; then add a tea-cupful of milk and cream mixed, and stir and cook for a minute. Remove from the fire, and beat in the yolks of three eggs, a tea-spoonful of parsley and a pinch of thyme minced together, a slat-spoonful of salt, half as much pepper, a pinch of cayenne, and a dust of nutmeg. Then add carefully the whites of the eggs, beaten. Have ready some buttered toast in squares without crust, and pour the mixture over, smoothing the surface. Brown delicately in a hot oven, and serve at once.