Take hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added oil, vinegar, onion juice, parsley, a little nutmeg and salt. When quite covered, roll in vermicelli that has been broken into fine bits and fry in deep beef drippings. Serve with the following sauce:
Brown fat and flour together; add white wine and bouillon. Season with salt and cayenne and boil five minutes. Add chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.