6 hard-boiled eggs
2 tablespoonfuls of butter
1 teaspoonful of anchovy sauce
1 tablespoonful of finely chopped chives or onion
1/2 cupful of bread crumbs
1/2 teaspoonful of salt
Cut the eggs into halves lengthwise; remove the yolks, rub them with
half the butter, salt, onion and anchovy paste. Fill these back into
the whites. Cover the bottom of a baking dish with ordinary white
sauce, stand in the eggs, put over the bread crumbs, baste them with
the remaining butter, melted, and stand in the oven long enough to
brown.
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