8 hard cooked eggs
1 egg white, slightly beaten
1 lb. sausage meat
sieved dry bread crumbs
Shell the eggs. Brush with slightly beaten egg white.
Cover with sausage meat. Dip in egg white again. Roll in
bread crumbs. Fry in hot deep fat (370 degrees) until brown. Cut
into halves lengthwise. Serve hot. Makes eight servings.
Note: Hot hors d'oeuvres category.
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