EGG CROQUETTES
1 photo of Egg Croquettes
By
Ellen Bales
@Starwriter
1
This is a somewhat old-fashioned dish but still very good and easy to make. I found it in an old cookbook that my mother had many years ago. This dish would be good to serve at a brunch--just keep the croquettes warm in a chafing dish or crock pot.
Photo source: gontry.com
Photo source: gontry.com
Ingredients
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3/4 cthick white sauce, cooled
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8 largeeggs, hard boiled, ground
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3 Tbspchopped pimiento
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1 Tbspsnipped parsley
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1 Tbspminced onion
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1 tspprepared mustard
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2slightly beaten eggs
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1 1/4 cfine cracker crumbs
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INGREDIENTS FOR WHITE SAUCE
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2 1/2 Tbspbutter
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3 Tbspall purpose flour
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dash(es)salt
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3/4 cmilk
How to Make EGG CROQUETTES
- For the white sauce: melt butter in a saucepan over low heat; add flour and salt, blend. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Remove sauce from heat when it bubbles.
- Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
- When thoroughly chilled, form this mixture into croquetttes, using 1/4 cup for each. Mix eggs and 2 Tbsp. water. Roll croquettes in cracker crumbs; dip into egg mixture; roll in crumbs again. Chill for 20 minutes.
- Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.
