Eggs a la Tripe

Boil six eggs hard; immerse them in cold water for three minutes; take off the shells; cut them in rather thick slices, and put these into a stewpan. Next, cut three small onions in slices, separating the folds in rings; these must be first parboiled in water, and then after being boiled in a little milk, should be drained upon a sieve, and placed with the eggs. Add two spoonfuls of good Bechamel sauce, a scrape of garlic, a pinch of mignionette-pepper, a little nutmeg, and the juice of a lemon; toss the whole well together over the fire, and when the eggs are quite hot, dish them up; garnish round with sippets, and serve.