Hard-Boiled Eggs, New York Style

Have six eggs boiled hard, the same as for Aurora (No. 2857); shell and split them lengthwise in two; remove the yolks and pound them in a mortar with an ounce of melted butter, salt, pepper, nutmeg, two raw egg-yolks and a gill of bechamel (No. 409), beating the whole well together; then stir in half as much chicken quenelle forcemeat (No. 89). Fill the halved eggs with this preparation, rounding the tops well; range a layer of this same on the bottom of a dish, lay the stuffed eggs over, pour on some butter and dredge with parmesan cheese; push into a moderate oven to heat and brown to a fine color; pour Colbert sauce (No. 451) around and serve.