Côtelettes d'Œufs à la Manon (Egg Cutlets à la Manon)

Ingredients

• hard-boiled eggs
• reduced sauce Béchamel
• finely chopped lean ham — the same quantity as the yolks
• very reduced Soubise
• breadcrumbs
• clear Soubise

Instructions

1. Cut the hard-boiled whites into dice, bind them with reduced sauce Béchamel, and let cool.
2. Chop the yolks, add the same quantity of finely chopped lean ham, and bind with very reduced Soubise.
3. Form the cutlets with the egg-white mixture, stuffing each with the yolk-and-ham composition.
4. Crumb à l'anglaise and fry at the moment of serving.
5. Fit paper frills as for the plain Côtelettes.
6. Serve a clear Soubise as an accompaniment.