Eggs à la Morelle

Boil six or eight eggs hard twenty minutes. Make a nice white sauce in a double saucepan with a pint of cream, mix a tablespoonful of butter with flour, add gently and carefully to cream, salt, red pepper, and a little onion juice. When the sauce is made, cut the eggs in half and add the sauce.

From page 48 of the 1904 edition.

Original pages from the book