Egg Chops Recipe

Take five or six hard-boiled eggs, rub the yolks through a sieve and

chop the whites rather fine; put a cupful of milk in a saucepan over the

fire, when hot stir into it a tablespoonful of butter rubbed smooth in

two tablespoonfuls of flour with one raw egg, first adding a little of

the warm milk, then pepper and salt to taste, and if liked a few drops

of onion juice. Stir constantly until thick and smooth, remove from the

fire, add the prepared eggs, mix well, and when cold form into the shape

of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat

until a delicate brown; stick a sprig of parsley in the small end of

each chop, arrange in the middle of a platter and serve with a white

sauce around them, or green peas.

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