Scalloped Eggs
6 hard boiled eggs 2 cups White Sauce No. 2 1/2 cup cracker crumbs 4 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon chopped parsley Mix the cracker crumbs in the melted butter; slice the eggs into a buttered baking pan, add seasonings and the parsley minced fine; pour the white sauce over the eggs and sprinkle the top with the buttered cracker crumbs. Cook in a moderate over for ten minutes. Use 1 cup of scalded oysters to alternate with eggs, and cover with white sauce.
White stock may be used instead of milk for making the sauce, 2 tablespoons of cheese or 1 teaspoon of onion juice may be substituted for parsley.