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Eggs Au Gratin

Boil ten fresh eggs in boiling water for ten minutes, remove and drop them in cold water to cool for ten minutes. Remove the shells and cut each into eight even parts.

Heat one ounce butter in a saucepan, add two tablespoons sifted flour, stir well with a wooden spoon for one minute, then pour in two gills hot milk, briskly stir again for five minutes and as soon as it comes to a boiling point add the eggs. Season with half teaspoon salt, a salt-spoon cayenne pepper and a saltspoon grated nutmeg. Gently stir for half minute. Place the preparation in a baking dish; dredge a tablespoon grated Parmesan cheese over the eggs and set in the oven to bake for eight minutes-seeing that they attain a good colour. Remove and serve.