Nids d'oiseaux

Instructions

1. Cook the eggs for 10 minutes in boiling water, then peel them under cold running water.
2. Soak the bread in a little water and squeeze it out. Finely chop the onion and mix it with the meat, bread, parsley, beaten egg, salt, pepper and nutmeg.
3. Divide the stuffing into four portions. Flatten each one in your hand, wrap a hard-boiled egg in it and close it up to form a smooth ball.
4. Roll the balls in breadcrumbs, then brown them in hot butter for 5 minutes, turning them.
5. Sprinkle with flour, then gradually pour in the stock, stirring. Simmer for 20 minutes over low heat, turning the nests once.
6. Serve hot with the sauce, accompanied by potatoes.