Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
of the whites evenly, and pressing the two halves together so as to make
it appear as a whole egg. Take what is left of the mixture, add to it
one raw egg beaten light, roll each egg in this, covering thoroughly
every part of it, and fry in boiling fat. Serve around a dish of green
peas, or with a cream sauce into which has been stirred, just before
removing from the fire, two slightly heaping tablespoonfuls of grated
Parmesan cheese.