EGGS A LA DAUPHIN
Remove the shells from six hard-boiled eggs, cut them into halves,
lengthwise, take out the yolks, press them through a sieve. Add four
level tablespoonfuls of melted butter, and half a teaspoonful of salt,
a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Add
half a cupful of cream to a half cupful of sifted bread crumbs. Mix
this with the yolks, rub until smooth, then add one well-beaten egg,
and the yolk of one egg. Cover the bottom of the baking dish with the
mixture forming it in a pyramid and cover with the chopped whites.
Have ready two extra hard-boiled eggs, take out the yolks, press them
through a sieve, all over the top. Garnish the edges of the dish with
triangular pieces of toasted bread, cover the whole with cream sauce,
brown in the oven, and serve at once.