Eggs A La Russe

6 eggs
1 small can of caviar (2 tablespoonfuls)
1/2 pint of stock
1 teaspoonful of onion juice
1 dash of pepper

Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper. Heap these back into the whites. Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table.