Hard-Boiled Eggs Chimay

Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, by pressing through a wire sieve, and add thereto an equal quantity of dry Duxelle. Fill the empty whites with the preparation; place them on a buttered gratin-dish; cover with Mornay sauce; sprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to color brown in a fierce oven.

Hard-Boiled Eggs In Croquettes

Cut the eggs into small dice (white and yolks). For every four eggs add four ounces of cooked mushrooms and one ounce of truffles, cut into dice.

Thicken the whole with one-quarter pint of reduced white sauce, and spread on a dish to cool.

When cold, divide the preparation into portions weighing about one and a half ounces; roll these portions into balls on a floured mixing-board, and then shape them like eggs. Dip them into a froth of well-beaten eggs and then roll them in fresh breadcrumbs, and finish off the shape. Put them into hot fat for four minutes before dishing up; drain, salt moderately, place on a napkin, with a center garnish of very green, fresh parsley, and send tomato sauce to the table with them.

Hard-Boiled Eggs In Rissoles

Make a preparation of eggs as for croquettes, using a little more sauce. Roll some puff-paste trimmings to a thickness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter.

Place a small tablespoonful of the preparation in the middle of each piece of paste; moisten slightly all round, and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse, taking care to press them thus together so as to join them, thus completely enclosing the preparation. Egg and breadcrumb them, put them into hot fat four minutes before serving, and dish up on a napkin, with a center garnish of parsley.