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Tripe, Eggs a La

Make a little roux with flour and butter; fry, in the same stewpan before the roux is made brown, a few chopped onions cut square. Moisten with some good boiling milk, and season with pepper and salt. Let the flour and onions be well done, and keep the sauce rather thick. Next have ten eggs boiled hard, cut them into quarters or round slices, and put them into the sauce. Stir gently that the yolk may not separate from the white, and serve up.