Monacelle
Instructions
Cut in half lengthwise hard-boiled eggs, remove the yolks and puree through a sieve into a bowl with cocoa mixed with cinnamon, minus one teaspoon very full, and the fresh egg yolk (keep aside all the egg whites).
Mix well, then stuffed with this compound, the egg whites firm; passed this part in cocoa remained and the white part in the icing sugar: immerse the eggs in the egg white half mounted to snow not very firm.
Fry the ' monacelle ' in plenty of hot oil, but not steaming; When they are golden brown, drain and serve.
