Another delicious way of serving eggs for breakfast is to have, as a
beginning, say one dozen eggs and boil them till hard; take off their
shells, cut them in halves and rub the yolks through a fine sieve; put
an ounce of butter and one cupful of cream into a saucepan, season it
with salt and white pepper and thicken with a very little flour. When
it is quite hot but not boiling stir into it half of the whites of the
eggs, chopped, and the yolks. Arrange the remainder of the whites on a
dish, pour the mixture over them, and serve piping hot. You see the
eggs can be boiled and prepared the day before, and there's very
little to be done to get them ready for breakfast. Now, should you
want to make this into a more savory dish, you could easily add a
little minced ham, the juice of an onion, or some minced olives and a
few mushrooms, and have by so doing a delectable luncheon dish that
would go admirably with, say, some cold sliced tongue or with pickled
lambs' tongues.