Add a spoonful of flour to the frying-pan, and make a paste with the butter, and then add sufficient milk so that when it is boiled and stirred up it makes a thick sauce; add pepper and salt, a little lemon-juice, and a small quantity of grated nutmeg.

Put back the rings of onions into this, and let them simmer gently.

Take half a dozen hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the whites into rings, like the onions, mixing these white egg-rings with the onions and sauce; make the whole hot and serve on a dish, using the hard-boiled half-yolks to garnish; sprinkle a little chopped parsley over the whole, and serve.
EGG, FORCEMEAT OF, OR EGG BALLS .-- Take three hard-boiled yolks of eggs, powder them, mix in a raw yolk, add a little pepper and salt, a small quantity of grated nutmeg, about a saltspoonful of finely chopped parsley, chopped up with a pinch of savoury herbs, or a pinch of dust from bottled savoury herbs, sifted from them, may be added instead.

Roll these into balls not bigger than a very small marble, flour them, and throw them into boiling water till they are set.
In many parts of the Continent, hard-boiled yolks of eggs, served whole, are used as egg balls.

A much cheaper way of making egg balls is as follows:--Beat up one egg, add a teaspoonful of chopped blanched parsley, some pepper and salt, and a very little grated nutmeg.