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Poached Eggs, Soubise

Peel, cut in half and finely slice two medium-sized white onions, place in a saucepan with a tablespoon melted butter and slowly fry for seven minutes, mixing well meanwhile. Add a level tablespoon flour, stir briskly, pour in half pint hot milk and briskly mix. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; lightly mix, then let gently simmer for ten minutes. Prepare twelve poached eggs on toast. Strain the sauce through a strainer over the eggs and serve.