Egg cutlets

• 1 tablespoonflour
• 2 tablespoonsbutter
• 125 (4

Fry the flour lightly in half the butter. Gradually add the milk, stirring; bring to the boil, remove from the flame and add the hard-boiled eggs, finely chopped, then the well-beaten egg yolk, stirring constantly. Add the pepper and salt and bring to the boil again. Let cool, then form cutlets of the mixture; dip in the breadcrumbs and fry quickly in the remaining butter.