Hard-boiled Eggs with Anchovies

Assemble these supplies:

• 9 eggs 
• 6 canned
• anchovies 
• 1 tablespoon parsley, chopped
• 1 tablespoon butter lemonjuice, few drops 

FOR THE BECHAMEL: 

• 1 tablespoon butter 
• 2 tablespoons olive oil 
• 3 tablespoons flour 
• 1 1/2 cups cold milk 
• salt and pepper, to taste 
• 3 tablespoons cheese, grated

Steps in preparation:

1. Prepare the eggs according to the directions for "Way of Preparing Hard-boiled Eggs". Shell and cut each egg in half lengthwise. Remove the yolks. Cut a very thin strip from the bottom of the egg white and place on an oven-proof platter.
2. Drain the oil from the anchovies; chop them; mix them with the egg yolks, the butter (should be soft) and the lemon juice. Fill each egg.
3. Prepare a bechamel sauce by melting the butter over low heat. Add oil, and blend in the flour. Gradually stir in the milk. Cook, stirring constantly, until thick and smooth. Add salt and pepper. Pour the bechamel over the eggs.
4. Top with grated cheese and bake in a 325° preheated oven about 10 minutes or until the bechamel begins to brown. Serve immediately.
5. SERVES 6.