EGG CROQUETTES
1 photo of Egg Croquettes Recipe
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
- 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
- 2 1/2 Tbsp
- butter
- 3 Tbsp
- all purpose flour
- dash(es)
- salt
- 3/4 c
- milk
INGREDIENTS FOR WHITE SAUCE
How to Make EGG CROQUETTES
- 1For 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.
- 2Combine the white sauce and the next five ingredients, plus 1 tsp. salt; mix well. Chill for several hours.
- 3When 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.
- 4Fry in deep, hot fat (365-degrees) till golden brown, about 2 to 3 minutes. Drain on paper towels.
