EGG CROQUETTES

Name: EGG CROQUETTES
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 3/4 c thick white sauce, cooled; 8 large eggs, hard boiled, ground; 3 Tbsp chopped pimiento; 1 Tbsp snipped parsley; 1 Tbsp minced onion; 1 tsp prepared mustard; 2 slightly beaten eggs; 1 1/4 c fine cracker crumbs; INGREDIENTS FOR WHITE SAUCE; 2 1/2 Tbsp butter; 3 Tbsp all purpose flour; dash(es) salt; 3/4 c milk

By Ellen Bales
@Starwriter

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

3/4 c

thick white sauce, cooled
8 large

eggs, hard boiled, ground
3 Tbsp

chopped pimiento
1 Tbsp

snipped parsley
1 Tbsp

minced onion
1 tsp

prepared mustard
2

slightly beaten eggs
1 1/4 c

fine cracker crumbs
INGREDIENTS FOR WHITE SAUCE
2 1/2 Tbsp

butter
3 Tbsp

all purpose flour
dash(es)

salt
3/4 c

milk
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How to Make EGG CROQUETTES

Step-by-Step

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.

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