Eggs a la Tripe.

Fry two medium-sized, sound, sliced onions in a frying-pan with
two ounces of butter, but do not brown them; mix in half a spoonful
of flour, and a large cupful of sweet cream; season with a pinch of
salt, half a pinch of white pepper, and the third of a pinch of grated
nutmeg. Cook for eight minutes, stirring constantly with the spatula;
then add twelve sliced, hard-boiled eggs, and heat together thoroughly
for two minutes without letting it boil again; pour on a hot
dish and serve.