Source: Vintage Recipes from The Lily Wallace New American Cook book (c. 1943)
1 1/4 cps very thick white sauce.
4 hard-cooked eggs, chopped fine
1/2 tsp salt
1 tbsp chopped parsley
1 cp dry bread crumbs
1 well-beaten egg
1 - Combine sauce, cooked eggs, salt, and parsley.
2 - Chill.
3 - Mold into rounds or croquettes.
4 - Roll in crumbs.
5 - Dip in beaten egg diluted with 2 tbsp cold water.
6 - Roll again in crumbs.
7 - Fry in deep, hot fat (375 degrees F.) about 2 minutes, or until well browned.
8 - Serve hot with cheese or tomato sauce