Eggs in Croquets

Ingredients

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

Instructions

1. Boil eighteen eggs, then separate the yolks and whites. Cut both into dice. Pour over them the sauce à-la-crème and add a little grated bread, mixing well together. Let the mixture cool completely. Add salt and pepper to taste. Form the mixture into cakes.
2. Coat the cakes well on both sides with grated bread and let them stand for an hour. Fry them until a nice brown color. Dry them slightly before the fire, then dish them while quite hot.