6 hard-boiled eggs 350 gr. of flour 75 sugar gr. 200 butter gr. 2 eggs 1 salt pinch 1 spoon with aniseed aperitif soup
TIME OF COOKING: 20 min
Preparation:
To put the flour in a salad bowl. To add a salt pinch, an egg, sugar, softened butter and aniseed aperitif. To knead the paste and to add a little water so necessary. To make a ball of paste and to let it rest during 2 hours. To take a third of the paste and to reserve it. To share the remaining paste in six equal portions. To make six small balls of paste. To flatten slightly with the palm of the hand. To encrust a hard-boiled egg in each ball. With the third of reserved paste, to form a roller one centimetre in diameter. To cut the roller in sections like pilot wheels to maintain eggs on the paste. To whitewash the cakes of egg yolk. To align on an oiled and farinée plate. To make cook with hot furnace during 20 minutes. The cakes must be well gilded.
Greeting 
Hirings Corsican
Ingredients:
