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Eggs, Schiff

Heat two tablespoons good melted butter in a small saucepan, add six finely sliced, good-sized, peeled and thoroughly cleaned fresh mushrooms and gently brown five minutes, then add a tablespoon flour; mix well while heating one minute, pour in two tablespoons sherry, one and a half gills cream and a gill milk. Season with teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil, then add one finely chopped truffle, four anchovies in oil cut in small pieces, and mix well. Cut eight hard-boiled eggs in quarters, add them to the sauce, gently mix, drop the eggs into a baking dish, sprinkle a tablespoon grated Parmesan cheese over. Set in oven to bake ten minutes. Remove and serve.