EGGS LYONNAISE
Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let simmer slowly for eight or ten minutes; then add 1 tablespoon of flour, and stir well until smooth. Add to this ½ cup of milk, ½ teaspoon of salt, and ½ saltspoon of pepper, and let cook three or four minutes only. Pour into a deep gratin dish, and break upon it 6 eggs; sprinkle with ½ cup of bread crumbs, and let cook in a moderate oven about five minutes, or until the eggs are set. Serve in the same dish.