This unusual, inexpensive country style dish shows how good and versatile something as simple as a hard-boiled egg can be. In Eggs Aunt Jeannette, the yolks are seasoned with garlic and parsley.

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. Mix the sieved egg yolks with the milk, garlic, parsley, salt, and pepper. The mixture should be moist and hold together. Stuff 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 on 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 immediately with a French baguette.