2 - 2 2/3 tablespns. flour 1 teaspn. salt
The whites of eggs may be rubbed through a wire strainer or a ricer. Make sauce the usual way; cool; add the eggs and shape into croquettes, egg, crumb and bake. A few cooked chopped fresh or dried mushrooms may be added with the eggs.
1/4 cup cream oil or melted butter grated onion or finely-sliced celery, or both chopped parslev
3-4 hard boiled eggs, chopped or the whites riced