Evening Republican, Volume 20, Number 216, Rensselaer, Jasper County, 8 September 1916 — Lyonnaise Eggs. [ARTICLE]

Lyonnaise Eggs.

Peel and chop fine two medium-sized white onions and cook them gently in quarter of a cupful of butter until they begin to color. Stir in one tablespoonful of flour, then add gradually one cupful of hot milk, chicken or veal stock, and stir until smooth and thick. Season with pepper, salt and a speck of powdered mace; add six hard-boiled eggs cut lengthwise into quarters, heat thoroughly, turn out carefully on squares of buttered toast, sprinkle with chopped parsley and serve at once.