6 eggs
1/2 can of mushrooms
1 tablespoonful of grated onion
2 tablespoonfuls of chopped parsley
1/2 cupful of sweet cream
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of chicken stock or cocoanut milk
1 teaspoonful of salt
1 saltspoonful of pepper
Hard-boil the eggs, and when done remove the shells and cut the eggs
into halves lengthwise, keeping the whites whole. Remove the yolks,
press them through a sieve, add to them the cream, half the salt and a
dash of cayenne. Mix thoroughly and fill into the whites and arrange
them neatly on a granite or silver platter. Put the butter into a
saucepan, add the onion and flour, then the stock or cocoanut milk,
and the mushrooms; stir, until it boils, add the remaining salt and
pepper; take from the fire and add the parsley. Pour this over the
eggs on the platter, dust thickly with bread crumbs, run into a quick
oven until brown.
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