Egg Chops

6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter d 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.