Cook 6 eggs, clean and chop.

Sautee flour in butter, cool a little, dissolve with a mixture of hot milk and stock, cook through for 8 minutes over law boiling, salt, filter and bring to boil again. Add 2 fresh yolks, put chopped eggs and minced part of greens, salt, stir and put on greased platter.

Divide cooled mass into equal parts, shape balls, dip in whisked whites, cover with breadcrumbs and fry in heated butter. Fry parsley bunches in the same grease.

When serving, top the croquets with fried parsley.