Eggs A La Dauphin

Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Add half a cupful of cream to a half cupful of sifted bread crumbs. Mix this with the yolks, rub until smooth, then add one well-beaten egg, and the yolk of one egg. Cover the bottom of the baking dish with the mixture forming it in a pyramid and cover with the chopped whites. Have ready two extra hard-boiled eggs, take out the yolks, press them through a sieve, all over the top. Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once.