8 hard-boiled eggs

4 tablespoonfuls butter

1/2 teaspoonful salt

1/4 nutmeg, grated

1 raw egg

2 tablespoonfuls Parmesan

1/2 cup cream

1/2 cup sifted bread-crumbs

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

Remove the shells from six hard-boiled eggs; cut into halves, lengthwise; take out the yolks and press them through a sieve. Add the first butter, melted, the salt, nutmeg and Parmesan. Add the cream to the bread-crumbs; mix until smooth, add them to the yolk mixture, and the raw egg, well beaten. Put a layer of this in the bottom of a shallow baking-dish, fill the whites and arrange them in tiers or pyramids. Remove the shells from the two extra eggs; put one egg on top as a crown. Take the yolk from the other and rub it through a sieve; chop the white very fine. Pour the remaining quantity of the yolk mixture around the bottom of the dish. Cover with the chopped white and bake in a quick oven fifteen minutes. Take from the oven, cover with white sauce, garnish with triangular pieces of toast and the sifted yolk.