1347 Côtelettes d’Oeufs

Egg Cutlets

Method

Cut some hard-boiled eggs into small dice, mix with a little well-reduced Sauce Bechamel, and cook together with raw egg yolks to bind the mixture.

Allow to cool then divide the mixture into evensized pieces of approximately 60 g (2 oz) each. Mould to the shape of small cutlets, egg and breadcrumb with fine white breadcrumbs, deep fry when required and arrange in a circle on a round dish. Insert a small piece of macaroni or fried bread at the point of each cutlet and place a cutlet frill on it.

Serve accompanied with Tomato Sauce.

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