This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
2 tablespoons butter.
4 tablespoons bread flour.
1 cup scalded milk.
1 teaspoon salt.
1/2 teaspoon paprika.
¾ teaspoon finely grated onion 1 tablespoon finely chopped parsley Few gratings nutmeg.
8 hard-boiled eggs.
Cream butter, add flour and stir until thoroughly blended. Pour on gradually the milk, and bring to the boiling point. Cook in double boiler five minutes and continue stirring. Cut eggs in coarse pieces, and add with remaining ingredients to sauce, cool and shape in the form of cutlets. Dip in flour, egg and crumbs, fry in deep fat and drain on paper. Make a cut at small end of each cutlet, and insert in each a two-inch piece of macaroni. Serve with White or Bechamel Sauce. The quantities given make eleven cutlets.