Put all this into a stew-pan with a little butter sauce, or a little water can be added and then thickened with a little butter and flour.

Let this simmer gently for nearly half an hour, add a little made mustard, pepper and salt and a dessertspoonful of vinegar.

Before sending to table add half a dozen hard-boiled eggs; the whites should be cut into rings, and should be only put into the sauce long enough to get hot; the yolks should be kept separate, but must be warmed up in the sauce.
EGGS AND ONIONS .-- Cut up a large Spanish onion in slices, and fry it in some butter till it is a light brown and tender, but do not let it burn; drain off the butter and put the fried onion on a dish; sprinkle some cayenne pepper and a little salt over the onions, and squeeze the juice of a whole lemon over them.

Now poach some eggs and serve them on the top of the onion.
EGGS AND POTATOES .-- Take the remains of some floury potatoes, beat up an egg, and mix the potato flour with the egg.

You can also chop up very finely a small quantity of onion and parsley, and season with plenty of pepper and salt.