Ingredients: Six eggs, one ounce of cheese, two ounces of butter, one
heaping tea-spoonful of flour, a little cayenne, one table-spoonful of
vinegar, one and a half cupfuls of milk.
Put the eggs on the fire in cold water, and when they come to a boil
set them at the side of the fire to simmer seven minutes; then put them
into cold water. When cold, remove the shells; cut them in half
lengthwise with a sharp knife, taking care not to tear the whites; mash
the yolks, to which add the grated cheese, vinegar, cayenne. At the
cooking-school was added also a tea-spoonful of olive oil. Make a _roux_
by putting the butter into a little saucepan on the fire, and when it
bubbles mix in the flour. In another small saucepan have a wine-glassful
of milk boiling, to which add enough of the _roux_ to thicken it, and
then add the yolks, and mix all together until quite hot. Now to the
remaining _roux_ add a cupful of milk, and stir until quite smooth for a
sauce; fill the cavities of the whites of the eggs with the yolk
preparation, rounding the tops to represent whole yolks; arrange them in
a circle on a warm platter, and pour the white sauce in the centre.