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Stuffed Eggs with Sorrel

Cut a small piece from both ends of twelve freshly cooked, hard-boiled eggs, then cut them in halves crosswise. Scoop out the yolks and place them in a bowl with a tablespoon butter, one small, chopped, previously browned onion, half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Pour in two tablespoons cream, thoroughly mix with a spoon until smooth, then with a teaspoon fill up the cavities of the whites with the stuffing. Prepare a puree of sorrel, spread over a baking dish, arrange the eggs (standing up), sprinkle two tablespoons of grated Parmesan cheese over the sorrel, place a little bit of butter over each egg, then set in the oven for six minutes, remove and serve.