Easy Egg Cream
|Flour||4 Ounce (Made Into Flaky Pastry)|
|Grated parmesan cheese||1 Tablespoon|
|Thick cream||2 Tablespoon|
|Hard boiled eggs||2|
Roll the pastry 1/8 inch (3 mm.) thick and cut in very small rounds with a fluted cutter.
Prick well with a fork, and bake in a hot oven until light brown.
Chop the olives finely and rub the eggs through a sieve.
Mix all the ingredients together and season highly.
When the pastry is cold sandwich together with the filling.