Eggs, hard-boiled, 4, Mushrooms (field), 1/2 pound, Water, 3 tablespoons, Butter, 1 ounce, Salt, Rice flour.

Peel the mushrooms, and cook them for 10 minutes in the water. Drain, and chop them with the eggs.

Add butter to the liquid, and thicken with a little rice flour, stirring constantly, and stir in the chopped egg and mushrooms.

Press the mixture into cutlet-tins, and when cool turn them out and fry.

Serve with peas and mint sauce.