Boil a gill of milk with a little chopped parsley, a small lump of butter, and a pinch of pepper and salt; add six hard-boiled eggs peeled and cut into slices, also a few button mushrooms. When the eggs are hot, arrange on a dish, thicken the sauce with arrowroot, pour it over, and serve.

Eggs, Queen Style

Boil eight eggs gently in a saucepan for five minutes; take them, strip off the shells and plunge into cold water. Put the meat of a cooked fowl in a mortar and pound it well, adding one tablespoonful of butter, two tablespoonfuls of bechamel sauce, a little grated nutmeg, and salt and pepper to taste. When well mixed, rub this through a sieve into a saucepan, warm it, and if too thick, add a little cream. Put it on a dish, place the eggs in a circle with a small piece of tongue or truffle between them, and garnish the dish with croutons of fried bread. A rice border may be used with the puree piled in the center, and garnished with the eggs.