Beauregard Eggs
Cover 3 eggs with boiling water, and keep the latter at simmering point for three-quarters of an hour, then cool and shell the eggs. Chop the whites quite fine. Make a sauce with I cupful of milk, I tablespoonful of flour mixed to a paste with a little cold milk and 1/3 of a teaspoonful of salt. Add the chopped whites and I scant teaspoonful of butter, and simmer for ten minutes. Toast and cut into triangles several slices of bread. Arrange on a hot dish, pour over the sauce and rub the yolks through a strainer, letting them cover the sauce. If desirable, garnish with a pinch of chopped parsley.