Page:Richards and Treat - Quantity Cookery.djvu/117

 avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.