Egg Cutlets

• 6 hard cooked eggs
• 1 cup Thick White Sauce
• ½ teaspoon pap

Chop eggs rather coarsely, and add the parsley. Make a Thick White Sauce. Season to taste with onion juice, paprika and salt. Take from the fire and add the eggs and parsley.

Spread out on a buttered dish and set away until cold. Dust the hands lightly with flour and shape spoonfuls of mixture in small cutlets, being careful to pat them out until of an