THE COOK’S CORNER

Sun (Auckland), Volume 1, Issue 107, 27 July 1927, Page 5

THE COOK’S CORNER

STUFFED EGGS A LA LYONNAISE Hard-boil six eggs; cut them in halves lengthwise, take out the yolks and put them in a bowl. Leave the whites on a plate. Make a white sauce with a dessertspoonful of flour, a lump of butter the size of half an egg, and a gill of hot milk, seasoned with salt and pepper. When smooth set aside while you fry one good-sized, finely sliced onion in butter. Add the onion and butter to the white sauce, and finally put in the yolks of the eggs which have been crushed to powder. When the mixture is smooth and thick (a little milk may be added if too thick), take it from the fire and fill the hollows of the whites with it, rounding the tops into little moulds. Eight minutes before serving, put the eggs ° n ,? fireproof dish, and pour a little melted butter and some .fine bread°VT th - em - Put in a hot ov en until they begin to colour, and serve very hot with a garnish of fried pars-