Take five or six hard-boiled eggs, rub the yolks through a sieve and
chop the whites rather fine; put a cupful of milk in a saucepan over the
fire, when hot stir into it a tablespoonful of butter rubbed smooth in
two tablespoonfuls of flour with one raw egg, first adding a little of
the warm milk, then pepper and salt to taste, and if liked a few drops
of onion juice. Stir constantly until thick and smooth, remove from the
fire, add the prepared eggs, mix well, and when cold form into the shape
of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat
until a delicate brown; stick a sprig of parsley in the small end of
each chop, arrange in the middle of a platter and serve with a white
sauce around them, or green peas.