In a thick frying pan, stew 1/2 lb. very finely sliced mild onions in 1-1/2 oz. butter until they turn pale yellow; season them with salt, pepper and nutmeg, stir in a dessertspoon of flour and, when it has amalgamated, pour in 1/2 pint of milk. Cook gently for 15 to 20 minutes.

If the sauce becomes too thick, add a little more milk or cream. .

Carefully incorporate 4 thickly sliced hard-boiled eggs and shake the pan without stirring until the eggs are hot.

At the last minute add a good lump of butter cut into little pieces and, when it has melted, transfer to a hot serving dish