Boil the bechamel in a thick bottomed pan.
Add the eggs cut into half cm dice.
Re-boil, season, mix in the egg yolk, remove from the heat.
Pour on to a greased tray and leave until cold.
Mould into 4 or 8 even croquette shapes.
Pass through flour , beaten egg and crumbs.
Shake off surplus crumbs and reshape with a palette knife.
Deep fry to a golden brown in hot fat.
Drain well and serve on a dish paper on a silver dish.
Garnish with fried or sprig separately.
Serve with a sauceboat of tomato sauce.