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Beauregard Eggs (I tablespoonful of corn starch)

I tablespoonful of corn starch Lump of butter, size of a 5 squares of toast 1/2 pint of milk Lump of butter, size of a walnut Salt and pepper to taste Cover the eggs with boiling water and boil for twenty minutes. Take off their shells, chop the whites fine and rub the yolks through a sieve. Do not mix them. Now put the milk on to boil, rub the butter and corn starch together, and add to the boiling milk. Now add the whites, salt and pepper. Put the toast on a hot dish, cover it with a layer of this white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the yolks. Sprinkle the top with a little salt and pepper, stand in the oven for a minute or two, and serve. This is good and sightly. 12 eggs