6 eggs
1 teaspoon melted butter
6 hard-cooked eggs
1 teaspoon vinegar
1/4 teaspoon chopped parsley
1/4 teaspoon mustard
1/4 teaspoon salt
Shell the eggs, cut lengthwise in half, remove yolks, mash them and add vinegar, mustard, melted butter, parsley and salt.
Refill the whites and put pairs together.
Wrap in tissue paper with frilled edges to represent torpedoes.
Boil and mash potatoes. Sift flour, salt and baking powder together. Add potatoes and cream in the lard. Mix to a light dough with egg and milk. Roll out rather thin and bake in hot oven until brown. Serve hot.