Egg Cutlets

Ingredients

• hard-boiled eggs
• béchamel sauce (mother sauce of roux and milk)
• raw egg yolks
• fine breadcrumbs

Instructions

1. Cut the whites and yolks of hard-boiled eggs into small dice. Bind them together with reduced béchamel sauce (mother sauce of roux and milk) enriched with raw egg yolks.
2. Once the mixture is cold, divide it into portions of approximately 60 grams each and shape them into small cutlet forms.
3. Coat à l'anglaise (English-style: dip in egg, then coat with fine breadcrumbs) and fry just before serving.
4. Arrange the cutlets in a turban shape on a round platter. Top each one with a small pasta piece or a pointed piece of fried bread, and papillote (wrap in parchment).
5. Serve tomato sauce separately on the side.