4 hard-boiled EGGS, 1/2 pint white Sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of EGGS. Boil the EGGS for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the Sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the EGGS, and bake for 10 minutes; serve with fried croûtons round.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)