|Margarine/Null||1 Ounce (25 Gram)|
|Flour/Null||1 Ounce (25 Gram)|
|Milk/Null||1⁄4 Pint (150 Milliliter)|
|Egg yolk/Null||1 (Null)|
|Chopped cooked ham/Null||1 Tablespoon (Null)|
|Hard-boiled eggs/Null||3 , chopped (Null)|
|Chopped parsley/Null||1 Teaspoon (Null)|
|Mushrooms/Null||4 , chopped (Null)|
|Salt/Null||To Taste (Null)|
|Egg/Null||1 , beaten (Null)|
|Dry breadcrumbs/Null||1⁄4 Cup (4 tbs) (For Coating)|
|Oil/Null||1⁄4 Cup (4 tbs) (For Shallow Frying)|
|Cooked macaroni/Null||2 Tablespoon (To Garnish)|
Melt the margarine in a saucepan and add the flour.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Cook, stirring, until thickened.
Remove from the heat and beat in the egg yolk, followed by the ham, hard-boiled eggs, parsley, mushrooms, salt and pepper.
Spread the mixture on a dampened plate and cool.
Shape the egg mixture into cutlets.
Dip in the beaten egg and coat in breadcrumbs.
Fry in shallow fat and serve hot, garnished with a few pieces of macaroni.