Hidden Eggs

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4 hardboiled eggs
1 slice white bread
100 grams ground veal
salt, pepper, nutmeg
fine breadcrumbs
1/10 liter milk
1 egg
fat to deep-fry

Remove the crust and soak the bread in the milk, then squeeze to remove the surplus. Separate the one raw egg, and in a bowl add the yolk to the veal and bread. Season with salt, pepper and nutmeg. Thoroughly mix all ingredients. Divide the mix into four parts and roll each into a flat piece big enough to wrap around an egg. Make sure that the egg is completely covered and the ground veal shows no seams.

Add a tablespoon of water to the egg white and beat it lightly. Roll the egg balls through the egg white and the fine breadcrumbs (or pulverized rusks).

Deep-fry the hidden eggs till the meat is browned and drain them on absorbent paper. Cut the eggs in half and serve them with salad.