Preparation:
Melt 2 tablespoons butter in small, heavy saucepan. Add onions. Cover and cook over low flame for 20 minutes. Add flour, and cook for 5 minutes, stirring constantly. Do not allow flour to brown. Stir in milk. Add salt, pepper, grated nutmeg, and parsley. Cook over low flame for 15 minutes. Discard parsley.
Split eggs lengthwise and add to pan. Continue cooking for 5 minutes. Off fire, add remaining butter, cut into small pieces. Serve hot in heated round dish.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
