Required: Six plovers' eggs.

One and a half ounces of butter.

One ounce of flour.

One pint of milk.

A tablespoonful of cream.

Salt and pepper.

A dozen small croutons of bread.

Boil the eggs for from two to three minutes. Shell them while they are still hot, lay them in a pretty fireproof dish, pour over them the following sauce, and garnish the dish with the croutons of bread.

For the Sauce:

Melt the butter in an enamel or bright saucepan, add the flour and stir it over the fire for a few minutes, but on no account let it colour in the least. Next add the milk, and stir the sauce over the fire till it boils well and thickens. Season it carefully with salt and pepper, and, lastly, when it is off boiling point, stir in the cream, and use as described.

If preferred, brown sauce may be used in the place of white.

Cost, from Is. 8d.