16 hard-cooked eggs
1 1/2 lbs. shrimp, cooked and cleaned (add 1 bunch dill to cooking water)
1/4 c. butter
1 bunch scallions, sliced thin, including 1 inch of green tops
5 tbsp. flour
2 1/2 c. chicken broth (use 3 bouillon cubes and boiling water)
1/2 c. clam juice
1/2 c. dry white wine
1 c. heavy cream
4 tbsp. chopped fresh dill or 2 tbsp. dry dill weed
1 1/2 c. shredded Parmesan cheese

Heat oven to 400 degrees. Melt butter in heavy saucepan, add onions and 1/2 cup cold water. Bring to a boil, then reduce heat to moderate and cook until all water has boiled away. Stir in flour and cook 3 minutes - do not brown. Add broth, wine, clam juice, cream and dill. Cook, whipping constantly with wire whisk until sauce comes to a boil.

Stir in 1/2 of cheese. Take off heat. Set aside. Halve hard-cooked eggs lengthwise and place yolk-side-up in a flat 3 quart Pyrex baking dish. Cover with layer of shrimp. Pour sauce on top of eggs and shrimp. Top with remaining cheese. Garnish with more dill. Refrigerate. Let stand at room temperature about 30 minutes. Bake uncovered at 400 degrees for 20 minutes, until hot and bubbly. Serve with rice. Serves 12.