Boil six eggs fifteen minutes, the water should simmer, rather than boil; then slip the eggs into cold water for a moment, to make them peel easily, remove the shells and set aside to cool.

Make a white sauce of rich milk thickened with butter and flour, seasoned to taste.

Remove the whites of eggs and chop; cream the yolks with one half cupful of cream and add to white souce.

Stir in the chopped up whites, and add a teaspoonful of chopped parsley; place in baking dish, sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately.