Egg Chops

6 hard-boiled eggs
1/2 pint of finely chopped cooked ham
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 tablespoonful of chopped parsley
1 teaspoonful of onion juice
1/2 teaspoonful of salt
1 dash of cayenne
1 dash of white pepper

Chop the eggs very fine, mix them with the ham; add the parsley, onion juice and pepper. Rub the butter and flour together and add the milk. Stir until you have a smooth, thick sauce, then add the salt; mix this with the other ingredients and turn it out to cool. When cold form into a chop about the size of an ordinary mutton chop. Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat. Serve with either tomato or brown sauce.