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Poached Eggs with Bechamel Sauce

Pour one pint of bechamel sauce into a saucepan, and set it on the hot stove; cut twelve hard-boiled eggs in halves, and put them into the hot bechamel sauce; season with white pepper, and warm up thoroughly for three minutes, but without boiling; add one ounce of butter and one saltspoonful of grated nutmeg; pour the whole onto a hot dish, and serve with six croutons of fried bread.