Egg Chops

From a
1923
cook book
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.

4 Eggs
1 Tbsp. Butter
2 Tbsp.Flour
1 c. Milk
some Salt
some Pepper
some Onion Juice
.

Hard cook 4 Eggs.
Make a thick White Sauce of the other Ingredients;
add the Eggs, chopped up.
Shape into eight patties with the hands,
set in the ice box to stand for several hours.
Then fry them in Deep Fat,
or,
saute in Lard,
or in Butter.
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