Eggs Connaught

Steps

1. Scald the milk with onion, mace and peppercorns, tip into a jug, cover, and leave to infuse. Rinse the pan with cold water, add ½ oz (about 1 oz) butter, heat gently, and blend in the flour. Strain in the milk, and add salt to taste. Stirring continuously, bring milk to the boil, then cook for 1 minute.
2. Turn the sauce onto a plate, cover with buttered paper to prevent a skin forming, and leave until cold.
3. Cream remaining butter until soft.
4. Split the hard boiled eggs in two. Scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the creamed butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter.
5. Spoon a drop of filling onto the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture—you can use a piping bag with a ½-inch (about 1.25 cm) plain nozzle.
6. Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately.