Hard-Boiled Eggs a la Bennett

Boil eight eggs hard, the same as for Aurora (No. 2857); shell and lay them in tepid water until needed. Mince eight ounces of white onions, blanch for a few moments in salted water, drain and wipe on a cloth; lay these in a saucepan on a fire with melted butter; fry slowly while stirring until they be cooked, then season with salt, pepper and nutmeg; thicken with bechamel (No. 409), having reduced it with a little mushroom broth and melted meat-glaze (No. 402); add as much minced mushrooms as onions, and an ounce of fresh butter, and then drain the eggs, wipe and cut them crosswise, remove the yolks, press them through a sieve and mix well with the sauce. This sauce must be succulent but not too thick; strain it through a tammy. Dress the white parts in layers intercalated with the onion and the mushroom stew and pour the sauce over.