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Eggs, Philips

Boil twelve fresh eggs for eight minutes, lift up, plunge in cold water for a minute, remove, shell, slice lengthwise and keep on a plate. Heat a tablespoon melted butter in saucepan, add one finely sliced white onion, three finely sliced, peeled, fresh mushrooms, and gently brown for five minutes, stirring well meanwhile. Add two tablespoons flour, stir well while heating for a minute, pour in one gill milk, a half gill cream and two tablespoons sherry. Mix well until it comes to a boil, then add an ounce grated Parmesan cheese, half teaspoon salt, a saltspoon each cayenne and grated nutmeg, and stir well for a minute. Pour a third of the sauce into a baking dish, arrange half the eggs over, pour another third of the sauce over the eggs, then balance of eggs, the remaining sauce, and sprinkle a little bread crumbs over all. Set in oven for ten minutes, or until a nice brown colour, remove and serve in same dish.