Season minced meat with salt, season with pepper and sauté with the onion in moderately hot oil for about fifteen minutes. Remove from heat, mince and fry again briefly with parsley and lard, stirring throughout.
Fold each brioche sheet into a square, spread with stuffing, top each with a raw egg and fold into a triangle.
Fry on both sides in hot oil until golden brown and drain. Serve hot, garnished with lemon quarters.
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