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Eggs, Turinoise

Cut twelve hard-boiled eggs in quarter-inch slices. Mix in a saucepan one and a half tablespoons melted butter with two and a half tablespoons flour, heat a half minute, pour in two gills hot milk, season with a teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, then add two tablespoons grated Parmesan cheese and mix well for one minute. Broil twelve thin slices bacon for two minutes on each side, then cut in half-inch pieces and add to sauce with eggs. Mix well, pour into a baking dish, sprinkle a very little Parmesan cheese over, divide half an ounce butter in very little bits on top, set in oven for ten minutes remove and serve.