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EGGS LYONNAISE

6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of

flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper

Hard−boil the eggs, remove the shells, throw them in cold water. Cut the

onion into thin slices; put it, with the butter, into a saucepan, shake until the

onion is tender, then add the flour, milk and seasoning; stir until boiling. At

serving time cut the eggs into slices crosswise, put them in a shallow

baking dish, cover with cream sauce and run in the oven just a moment

until they are very hot.

 

 

 

 

 

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