Boil six eggs hard, cut in half lengthwise, take out the yolks and mash
them very fine; put aside a heaping teaspoonful of it, add to the rest
two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few
drops of onion juice, and salt and pepper to taste; mix well, fill the
whites of eggs, rounding the top of each to the size of a whole egg.
Make a white sauce as follows: Rub a heaping tablespoonful of butter
into half a tablespoonful of flour, and stir into it a cup of boiling
milk; when it is smooth and thick put the eggs into it carefully, when
hot take them out, arrange daintily on a platter, pour the sauce around
them, sprinkle the teaspoonful of the yolk reserved over them, garnish
with parsley and serve.