Eggs à la Morelle (Cream Sauce)

Cut six hard boiled eggs in half. Take the yolks of three eggs. Put them in a small saucepan with a pint of cream and a good spoonful of butter. Stir all the time, the pan being in another pan of hot water. Be careful to put the cream in before the butter. Before serving put in a few drops of vinegar or a little lemon juice. Pour this sauce over your hard boiled eggs. It can also be used with vegetables.

From page 51 of the 1904 edition.

Original page from the book