EGGS - ALLA FIORENTINA

Hard boil four eggs. Let them cool in a bowl of cold water. Peel them and divide them in half. Take the yolks and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little salt and pepper. Put this mixture into a saucepan with the yolks of two raw eggs, and one−half of the white of one egg. Stir well until the mixture becomes thick. Then fill the hard−boiled whites of the eggs with the stuffing; if any stuffing remains over, spread it on the platter under the eggs. Then put one−half cup [125 ml] of milk in a saucepan with one−half tablespoon [7.1 g] of butter and one−half tablespoon [4 g] of flour, salt, and pepper. Boil for a few moments, stirring well, then pour over the eggs, sprinkle well with grated Parmesan cheese, and put in the oven and brown.