Egg Croquettes Recipe

Separate the whites and yolks of five hard-boiled eggs, press through an
ordinary fruit press, or chop very fine. Make a half pint of cream sauce;
when boiling, add the whites of the eggs. Have ready on a heated platter
five squares of toasted bread; heap the white sauce over these squares,
dust the top with the yolks of the eggs, then with a little salt and
pepper, and send at once to the table.

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