Egg Cutlets. Maltese Cross
6 hard-boiled eggs.
1 raw egg well-beaten.
1 handful very fine, dry bread-crumbs.
Pepper and salt, and a little parsley minced fine.
3 table-spoonfuls butter or dripping.
1 cup broth, or drawn butter, in which a raw egg has been beaten.
Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley. Fry them to a light-brown in the butter or dripping, turning each piece as it is done on the under side. Do not let them lie in the frying-pan an instant after they are cooked. Drain free from fat before laying them on a hot dish. Pour the gravy, boiling hot, over the eggs, and send to table.