Cook 5 eggs to hard-boiled stage, peel and chop them. Make a thick milk sauce. Mix in 2 raw egg yolks into the hot sauce, then add chopped eggs and a tablespoon of finely chopped herbs, season with salt, mix everything well and transfer into a buttered bowl. To prevent forming of film on top of the mixture pour a little of melted butter over the mixture. Let it cool. Take 1 tbsp of mixture at a time and shape it into an egg or a ball, dip into a beaten egg and then coat in breadcrumbs. Deep-fry croquettes until done, then take them out of the oil with a skimmer and put into a sieve to drain. Deep fry sprigs of parsley in the same oil.
Set cooked croquettes into a mound on a serving plate and decorate with fried parsley. Serve hot tomato sauce or with green salad dressed with sour cream, or with mayonnaise and vinegar.