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Stuffed Eggs, Russian

Boil twelve fresh eggs for eight minutes, remove, drop in cold water for a minute, shell, then cut them in two crosswise. Scoop out yolks and place in a bowl, mash them with a wooden spoon, then add a teaspoon caviare, half teaspoon anchovy paste, half teaspoon chopped chives, one saltspoon cayenne, half an ounce butter and two tablespoons cream. Sharply stir with a wooden spoon till well amalgamated, then fill up cavities of eggs, join together so they have their former shape, place on a baking dish, pour a Mornay sauce over them, sprinkle a tablespoon bread crumbs on top, set in oven ten minutes, remove and serve.