LYONNAISE EGGS
Melt two tablespoons of butter in the blazer, put in a small onion cut into thin slices and a couple of sprigs of parsley, and cook for three or four minutes. Add a gill of milk in which you have mixed a teaspoon of four, and when this has thickened lay in four or five hard boiled eggs sliced or cut Into eighths. Cook for a few minutes, salt and pepper to taste, and serve.
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