437—Hard-boiled Eggs in Rissoles

Make a preparation of eggs, as for the croquettes, using a little more sauce. Roll some puff-paste trimmings to a thickness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter.

Place a small tablespoonful of the preparation in the middle of each piece of paste; moisten slightly all round, and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse, taking care to press them well together so as to join them, thus completely enclosing the preparation. Treat them No. 174, Anglaise (for Egg-and-bread-crumbing); put them into hot fat eight minutes before serving, and dish up on a napkin, with a centre garnish of parsley.