6 hard cooked eggs
2 tbsp. milk
2 cloves garlic, chopped fine
2 tbsp. chopped parsley leaves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. oil
1 tbsp. butter

Cut the eggs in half crosswise at the widest point. Remove the yolks and push them through a food mill fitted with the small screen. If you do not have a food mill, mash the yolks by hand, but do not use a food processor, which would make the yolks gummy and rubbery. Mix the sieved egg yolks with the milk, garlic, parsley, salt and pepper. The mixture should be moist and hold together. Restuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the sauce. Heat the oil and butter in a skillet, preferably the nonstick type. When the oil and butter are hot and foaming, place the egg halves, stuffed side down, in the skillet. Fry at medium heat for about 2 minutes. They will brown beautifully on the stuffed side. (Egg whites do not brown well and get tough if cooked in the hot fat.) Remove the eggs from the skillet and arrange them over the sauce in a platter or gratin dish. Serve lukewarm or at room temperature with crusty French bread.

EGG DRESSING:

Approx. 2 tbsp. leftover egg yolk mixture
2 tsp. Dijon style mustard
2 tsp. red wine vinegar
1 tbsp. water
Dash of salt
Dash of freshly ground black pepper
1/4 c. vegetable oil