TARRAGON EGGS

4 hard-boiled eggs
1/2 pint white sauce
1 teaspoonful chopped tarragon
1 tablespoonful tarragon vinegar
2 yolks of eggs

Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.