3 hard-boiled Eggs.
1 raw Egg.
1 oz. Butter.
3 oz. Breadcrumbs.
1/2 teaspoonful of Marmite,
1 teaspoonful of chopped Parsley.
Sufficient Béchamel Sauce (Recipe 60) to make a stiff paste.
Salt and Pepper to taste.
Chop the eggs very fine and rub all the ingredients to a stiff paste on the board or in a basin with a wooden spoon, shape into cork shapes, dip in beaten egg and roll in breadcrumbs, and bake in a moderate oven for 20 minutes or until well browned. Serve with green vegetable and chip potatoes.