3/4 peck potatoes 2 quarts White Sauce II 25 to 50 eggs 1 quart hot milk

1/2 cup minced parsley 6 tablespoons onion 4 tablespoons salt 2 teaspoons pepper

Peel and boil potatoes, put through ricer; add salt, pepper, and hot milk to make creamy, but not sloppy. Beat well.

Cook eggs until hard; cut in slices. Put a layer of potato in bottom of baking dishes; cover with eggs, sprinkle with finely minced onion, add white sauce, and cover with remaining potato. Put in hot oven to brown slightly. The dishes may be made more attractive by putting the top layer of potato through potato ricer again, or through pastry bag.