One-quarter of a pound of fresh butter, half a pint of milk, one
tablespoonful of flour, one tablespoonful of minced parsley, half a
teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper,
salt to taste, the juice of half a lemon, and eight hard boiled eggs.
Stir the flour and half of the butter in a saucepan over the fire until
the mixture thickens, stir in the milk; when hot add the pepper and let
it simmer a minute; cream the rest of the butter and beat in the lemon,
onion juice and parsley; cut the eggs in quarters lengthwise, add the
creamed butter to that in the saucepan, allow it to heat thoroughly,
pour over the eggs and serve.