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EGGS A LA HYDE

6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2

tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level

tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken

stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper

Hard−boil the eggs, and when done remove the shells and cut the eggs into

halves lengthwise, keeping the whites whole. Remove the yolks, press them

through a sieve, add to them the cream, half the salt and a dash of cayenne.

Mix thoroughly and fill into the whites and arrange them neatly on a granite

or silver platter. Put the butter into a saucepan, add the onion and flour,

then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add

the remaining salt and pepper; take from the fire and add the parsley. Pour

this over the eggs on the platter, dust thickly with bread crumbs, run into a

quick oven until brown.

 

 

 

 

 

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