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Egg Molet, Bermuda

Finely slice two small Bermuda onions, place in a small saucepan with one ounce butter and fry ten minutes, frequently stirring meanwhile; add one ounce flour, stir well, then pour in two gills milk and one tablespoon sherry, add two finely sliced, peeled, raw potatoes. Season with half teaspoon salt two saltspoons pepper and mix well. Cover the pan and let cook thirty minutes, occasionally stirring meanwhile. Press them through a sieve and arrange the puree on a hot dish. Plunge twelve fresh eggs in boiling water for five minutes, take up, drop in cold water, remove and shell them. Arrange them nicely over the puree and serve.