BORDEAUX PIE
Slice enough Spanish onions to fill a cup ¼ full, and fry them in butter until slightly browned. Boil carrots to equal ½ cup when diced, potatoes enough to fill a cup ¾ full, and peel 2 cups of mushrooms, and toss them in a little butter in a frying pan over a moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of white sauce. Cut the vegetables in small pieces, slice the eggs, add ¼ cup of canned peas (or fresh boiled ones), 1 teaspoon of chopped parsley, salt and pepper well, put in a little grated nutmeg and 1 teaspoon of lemon juice, and mix all carefully with the white sauce. Line a large baking dish (or small individual ones) with thin crust, fill with the mixture, cover the top with crust, and bake until slightly browned.