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EGG CHOPS

6 hard−boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk

2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1

tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2

teaspoonful of salt 1 dash of cayenne 1 dash of white pepper

Chop the eggs very fine, mix them with the ham; add the parsley, onion

juice and pepper. Rub the butter and flour together and add the milk. Stir

until you have a smooth, thick sauce, then add the salt; mix this with the

other ingredients and turn it out to cool. When cold form into a chop about

the size of an ordinary mutton chop. Dip first in egg beaten with a

tablespoonful of water, then cover carefully with bread crumbs and fry in

deep hot fat. Serve with either tomato or brown sauce.

 

 

 

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