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Medium
Published 1903
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