|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Raw egg
|
½
|
12
|
|
Milk
|
150ml
|
3.65litre
|
|
Margarine
|
30gms
|
680gms
|
|
Refined flour
|
45gms
|
1.05kg
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
100gms
|
|
Cream
|
15ml
|
355ml
|
|
Breadcrumbs
|
30gms
|
680gms
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
Hard-boiled the eggs. Put in cold water. Shell and chop.
Prepare sauce with margarine, flour and milk. Add seasoning. Add chopped
hard-boiled eggs and cream and mix well. Turn out on to a plate and allow to
get cold. Divide into even portions, form into cork shapes. Coat with raw egg
and breadcrumbs and deep fry. Drain and serve on hot dish over absorbent paper;
garnish with parsley.
