For six eggs, finely mince two onions, and fry them in butter, without letting them take any color. Add one pint of Bechamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Next add three spoonfuls of cream and well season as to taste.

Dish up in a timbale.

Eggs à La Tripe. (Another Method.)

For six eggs chop up one large onion and fry in butter, but not to take color. Sprinkle them with one-half ounce of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg, and a little cayenne pepper.

Set to cook, gently, for fifteen minutes; pass through a fine sieve, transfer to a saucepan, and heat it well. Dish up the eggs, quartered, in a timbale, and cover with the preparation of onions, very hot.