Make a white sauce as follows: Stew half a pound of lean veal, cut
into strips, with a large sprig of parsley, in a quart of water, until
the meat is in rags, and the liquor reduced one-half. Strain through
tarlatan or lace, and return to the saucepan with half a cupful of
milk. When it boils, thicken with a little rice or wheat flour, season
with white pepper and salt, and the juice of half a lemon. Set in the
corner to keep hot. Have ready six, or eight, or ten hard-boiled eggs.
Take out the yolks carefully, and cut the whites into thin shreds. Pile
the yolks in the centre of a round, shallow dish, arrange the shreds of
white about them in the shape of a bird’s nest; give a final stir to
the sauce, and pour carefully over the eggs. It should not rise higher
in the dish than half way to the top of the nest, when it flows down to
its level. Garnish with parsley.