• 4 hard-boiled eggs
• ½ oz. butter
• ½ oz. flour

Halve the eggs lengthwise, and remove the yolks. Melt butter in a saucepan, stir in the flour, add the milk and boil gently for 2–3 min. Add chopped ham or tongue, parsley, shallot, chopped yolks, a little lemon juice and seasonings. Mix well. Fill egg whites with the mixture, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well and serve garnished with p