Egg Croquettes

• 1½ oz butter
• 1½ oz flour
• ½ pint

Make a stiff Béchamel with the butter, flour and flavoured milk. Peel the hard-boiled eggs and sieve the yolks into the sauce. Add the whites, coarsely chopped, season well and add a good pinch of nutmeg. Run a china plate under the cold tap for a few seconds, then spread the Béchamel on it and leave it covered in a cool place overnight or for several hours. It should set firmly enough to roll