Russian deviled eggs with hot sauce

Take six hard-boiled eggs, cut lengthwise, remove yolk and add to same:
one dessertspoon of melted butter, cayenne pepper, salt and chopped
parsley. mash this mixture very fine and refill the whites of the eggs
and turn over on platter.

*sauce.*–one tablespoon of butter, one tablespoon of flour, a pinch of
cayenne pepper, salt and one pint of milk. stir this mixture continually
until it thickens; beat the yolk of one egg and pour the hot gravy over
the same. dress with chopped parsley and eat very hot. sherry wine can
be added if desired.

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