Eggs au Gratin

Boil the eggs hard, and when done, take off the shells, cut them in slices, and set them aside on a plate. Next, put a large spoonful of white sauce into a stewpan; add two ounces of grated Parmesan cheese, a small pat of butter, a little nutmeg, mignionette-pepper, the yolks of four eggs, and the juice of half a lemon; stir this quickly over the fire until it begins to thicken, and then withdraw it from the fire. Place the eggs in close circular rows in the dish; spread some of the preparation in between each layer, observing that the whole must be dished up in the form of a dome; smooth the surface over with the remainder of the. sauce; strew some fried bread-crumbs mixed with grated Parmesan cheese over the top; put some fried sippets of broad round the base, and set them in the oven to bake or gratinate for about ten minutes; then send to table.