Cut some hard-boiled eggs into small dice adding diced mushroom and truffle in the same proportion as for Croquette mixtures. Mix with well-reduced Sauce Allemande in the proportion of 3½ dl (12 fl oz or 1½ U.S. cups) sauce per 500 g (1 lb 2 oz) of diced ingredients.
Cool the mixture, divide into 60 g (2 oz) pieces and mould into round flat shapes. Dip in light frying batter and deep fry as required. Arrange on a serviette with fried parsley in the centre and serve accompanied with Tomato Sauce.