Hard-Boiled Eggs a la Gibson

Mince some drained, blanched celery-roots; fry them colorless in butter, then cook in broth (No. 194a) with a little sugar; reduce the liquid to a glaze, and some bechamel (No. 409) and thicken with eight hard egg-yolks pounded with as much butter and then rubbed through a sieve; add also the whites of these eight eggs minced up finely and mix them together with the sauce. Butter and bread-crumb eight small silver shells (Fig. 438); fill them with the prepared eggs, strew bread-crumbs and parmesan over, baste with butter and bake in a hot oven.