Eggs With Onion
|Hard boiled eggs||6|
|Flour||1 1⁄2 Tablespoon|
Cut the onions in very thin rings, and cook them very gently in butter in a covered saucepan.
Stir occasionally so that they do not fry too quickly.
After 10 minutes, just when they are beginning to turn golden, sprinkle the flour over them, add the boiling milk, and some pepper.
Stir continuously with a wooden spoon to make a sort of purde, or very thick sauce, cooking it like this for 30 minutes over a very gentle heat.
Shell the hard-boiled eggs, slice them, heat them again in the sauce for only 1 minute.
Serve very hot.