Preparation info
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Appears in

By Lizzie Black Kander

Published 1903

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  • 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