Hard-Boiled Egg Croquettes

Chop twelve cold hard-boiled eggs in three-sixteenths inch squares, also half a pound of mushrooms the same size. Reduce a quart of bechamel (No. 409), season and add to it a little meat glaze (No. 402) and chopped truffles, mix in the egg salpicon and take off at the first boil. When this preparation is cold form it into croquettes, either round, cylindrical or flat ovals; immerse them in eggs, roll in bread-crumbs and fry to a fine color; drain, salt and serve on a folded napkin with sprigs of fried parsley on top.