6 eggs

1/2 can mushrooms

2 tablespoonfuls chopped parsley

1 small onion or shallot

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint water or cocoanut milk

1/2 cup sweet cream

1 teaspoonful salt

1 saltspoonful pepper

Hard-boil the eggs. Put the butter in a saucepan; add the onion or shallot, chopped; shake until it is soft, then add the mushrooms, chopped; then the flour and the water or cocoanut milk. When boiling, add the salt and pepper. Take from the fire and add the parsley. Cut the eggs into halves, remove the yolks, keeping the whites whole. Press the yolks through a sieve, add the cream, a half teaspoonful of salt, and a dash of cayenne. Mix thoroughly, and fill into the twelve halves of egg whites. Arrange these neatly on a stoneware or granite platter; pour over the sauce, put in the oven for about five minutes, and send to the table.