Eggs a la Dauphine

Boil six eggs hard, take off the shells, and cut each egg into halves lengthwise; scoop out the yolks, and put them into the mortar, and place the whites on a dish; add two ounces of butter to the yolks of eggs, also the crumb of a French roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and two ounces of grated Parmesan cheese; pound the whole well together, and then add one whole egg and the yolks of two others; mix these well together by pounding, and use this preparation for filling the whites of eggs, kept in reserve on purpose: smooth them over with the blade of a small knife dipped in water, and as they are filled, place them in a dish; next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up, in three or four tiers, to a pyramidal form, a single egg crowning the whole; four hard-boiled yolks of eggs must then be rubbed through a wire, sieve over the dish, for them to fall upon—in shreds like vermicelli; place a border of fried, croutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright-yellow colour; when done, withdraw them; pour some thin Bechamel round the dish, and serve.