Recipe: Eggs Aux Fines Herbes

Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a teacupful of thick cream. Hard-boil five EGGS and halve them; arrange them in a dish with the ends upwards, pour the Sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)