French Eggs.
Reading edition
Boil 4 eggs twenty minutes, remove shells, separate the whites and yolks, chop the whites fine. Make a nice cream sauce and into this stir the chopped whites. Have ready on a platter six half slices of bread, toasted and buttered, pour the cream sauce over the toast, and over all grate the yolks of the eggs. Serve very hot.
W. W. MacFarland.