Eggs à la Maître D’Hotêl
Boil six eggs hard, and cut them in halves. Dish them in a circle. Pour over them a sauce made as follows:—Place one ounce of butter in a sauce-pan, with half-an-ounce of flour, one tea-cupful of milk. Stir gradually till it thickens. Add a little cream and white pepper, and a squeeze of a lemon.