3 eggs
1 tablespoon chopped parsley
½ teaspoon salt
⅛ teaspoon pepper
Few grains celery salt
Few grains cayenne
Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon-colored, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture. Turn into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with Tomato Cream Sauce (see page [271]).
Egg Croquettes
6 eggs
2 tablespoons butter