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Egg and Potato Pie

5 hard cooked eggs 3 tablespoonfuls hot cream 1/2 pint (1 cup) white sauce Seasoning salt, pepper, and 10 boiled potatoes grated nutmeg I heaping tablespoonful (I Chopped parsley oz.) butter Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg.

Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used. Cover the top with the mashed potatoes; smooth carefully over and mark with a fork; brush with beaten egg; bake for half an hour in a moderately hot oven.