Hard boil the eggs, remove the shells, dry them, and cut the eggs in minute pieces. Put butter into a saucepan, and when it is melted add flour; stir constantly for a few moments over a slow fire with a wooden spoon, taking care that the flour does not color. Then pour in milk, in which you have put salt and pepper. Cool this sauce for eight or ten minutes, stirring continually to make it smooth, then remove from the fire, put in the chopped-up egg, some parsley chopped fine, and grated Parmesan cheese. When you have mixed these ingredients well together, spread them out on a plate or marble and allow to cool. When this has become cold and hardened, with a wooden spoon divide it into little portions about the size of a nut. Take these and roll them in dried bread crumbs and a little flour. Roll them all then, one at a time, with a rotary motion, and then elongate the balls until they are the shape of ordinary corks, then dip the croquettes into the egg, one at a time, then into bread crumbs again, and a few moments before serving fry in boiling lard. As soon as they are colored remove them immediately from the lard, otherwise they will break to pieces.