Boil twelve eggs fifteen minutes. Line a dish with very thin slices of
bread and fill with layer of eggs cut in slices, strewing them with a
little grated bread, pepper and salt; rub a quarter of a pound of butter
with two tablespoonfuls of flour, put it in a saucepan with a
tablespoonful of chopped parsley, a little onion grated, salt, pepper
and half a pint of milk or cream; when hot pour over the eggs; cover the
top with grated bread crumbs and put it in the oven, let it heat
thoroughly and brown.