6 hard-boiled eggs

2 tablespoonfuls butter

Yolks of 3 raw eggs

1/2 pint white sauce

1 saltspoonful ground allspice

1 teaspoonful salt

1 saltspoonful pepper

Drop the eggs in warm water and bring to a boil; boil slowly fifteen minutes. Cool, remove the shells, separate the yolks and whites; put the yolks through a sieve, chop the whites very fine. Melt the butter and add it to the yolks; add the salt, pepper, allspice and the raw yolks, beaten. Rub until perfectly smooth. Add the chopped whites to the white sauce; stand it over hot water for ten minutes. Cover the bottom of a platter with squares of toast. Pour over the white sauce and cover it with the yolk mixture, smoothing it in the form of a pyramid. Cut squares of bread into triangles, dip in milk and put them around the dish. Bake in a hot oven five or six minutes.