Côtelettes d'Œufs (Egg Cutlets)

Ingredients

• hard-boiled eggs
• reduced sauce Béchamel
• raw egg yolks
• very fine breadcrumbs
• macaroni
• sauce Tomate

Instructions

1. Cut the whites and yolks of the hard-boiled eggs into dice.
2. Bind them with reduced sauce Béchamel to which raw egg yolks have been added.
3. When the mixture is cold, divide it into portions of about 60 grammes and shape each into a small cutlet.
4. Crumb à l'anglaise with very fine breadcrumbs and fry at the moment of serving.
5. Arrange the cutlets in a turban on a round dish.
6. Stick a fragment of macaroni or a small point of fried bread into each and fit a paper frill.
7. Serve a sauce Tomate separately.