436—Hard-boiled Eggs in Croquettes

Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice.

Thicken the whole with one-quarter pint of reduced Béchamel, and spread on a plate to cool.

When cold, divide the preparation into portions weighing about two oz.; roll these portions into balls on a floured mixing-board, and then shape them like eggs. Dip them into an anglaise (No. 174, Anglaise (for Egg-and-bread-crumbing)), taking care to cover them well with it, and then roll them in fine and fresh bread-crumbs, letting this operation avail for finishing off the shape. Put them into hot fat seven or eight minutes before dishing up; drain, salt moderately, place on a napkin, with a centre garnish of very green, fried parsley, and send a cream sauce to the table with them.