• 4 hard-boiled eggs
• ½ pt. white sauce
• salt and pepper
• chopped parsley
• fried or toasted croûtons of bread

Reserve 1 egg yolk for garnishing; slice the other eggs. Well season the sauce, put in the sliced eggs and heat through thoroughly. Arrange on a hot dish, sprinkle with parsley and the egg yolk passed through a sieve, garnish with croûtons and serve.