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

Ingredients

• the mixture as for the plain Côtelettes d'Œufs
• 2 hard-boiled yolks per 8 eggs
• 1 small egg
• puff-pastry trimmings
• melted butter
• a very light purée of potatoes

Instructions

1. Prepare the mixture as for the plain Côtelettes d'Œufs, reserving 2 hard yolks per 8 eggs.
2. When the mixture is no more than lukewarm, work in a small egg beaten as for an omelette.
3. Line small cutlet-shaped moulds thinly with puff-pastry trimmings and fill them with the mixture.
4. Smooth the surface, scatter over the reserved yolks finely chopped, and sprinkle with melted butter.
5. Cook in a moderate oven.
6. Serve a very light purée of potatoes as an accompaniment.