Chop up hard-boiled eggs; do not mince them too fine. Put over the fire in a suitable dish milk, butter, salt and pepper, and some savory chopped small. When this comes to a boil stir into it flour, dissolved in a little cold milk. When it cooks thick like cream put in the minced eggs. Stir it gently around and around for a few moments and serve, garnished with sippets of toast. Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the mince.