EGG RISSOLES

6 hard boiled eggs
1/2 cup cream sauce
1 cup tomato sauce
1/2 cup diced mushrooms
1/2 cup butter
Pinch salt & pepper

Chop hard boiled eggs into small dice.  Add diced mushrooms that have been sautÚd in butter.  Season with salt and pepper and add enough cream sauce to make a consistency for molding.  Let mixture chill in ice-box.   Shape in egg shaped pellets, dip into butter and fry in deep hot fat.  Serve at once with tomato sauce.