Eggs in Croquets

Ingredients

• 18 eggs
• sauce à-la-crème
• grated bread
• salt
• pepper

Instructions

1. Boil eighteen eggs, separate the yelks and whites, and cut them in dice.
2. Pour over them a sauce a-la-creme (see the receipt for Sauce a-la-Creme, for the Eggs, which is in this book).
3. Add a little grated bread, mix all well together, and let it get cold.
4. Put in some salt and pepper, and make them into cakes.
5. Cover them well on both sides with grated bread and let them stand an hour.
6. Fry them a nice brown.
7. Dry them a little before the fire and dish them while quite hot.