1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add
the milk, salt, pepper and nutmeg. Stir carefully until this reaches
boiling point, then stand it on the back part of the stove where it
will keep hot for at least ten minutes. Beat the yolks of the eggs
until very creamy, then stir them into the sauce, take from the fire,
and fold in the well-beaten whites of the eggs. Turn into a baking
dish or casserole and bake in a hot oven fifteen minutes; serve at
once.
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