4 “hard-boiled” eggs 1/3 cup milk
1 tablespoon butter 1/2 teaspoon salt
11/2 tablespoon flour Few grains cayenne 1/3 cup white stock Grated cheese 3/4 cup buttered cracker crumbs
Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.
