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.

How To Make:

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.