Eggs au Gratin

• 3 hard cooked eggs
• 1 teaspoon parsley, chopped fine
• 3 tablespoons

Cut hard cooked eggs in halves crosswise. Remove yolks and stand a white cup thus formed in each ramikin. Strain yolks through sieve or ricer; cream ½ of the sifted yolks with butter, add onion, parsley and salt and cayenne to taste, shape into balls the size of the original yolks and fill in the cups. Add the remaining yolk to the White Sauce, pour over eggs,