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Trenton Eggs

Chop up fine one dozen hard-boiled eggs; add salt, pepper, chopped parsley and a pint of cream sauce, mingling all well together. Roll this preparation into balls the size of an egg; dip them first into flour, then into beaten raw egg, and lastly in breadcrumbs, and fry in very hot fat. Dress the croquettes on a bed of mashed sweet potatoes, and pour a little tomato sauce around.