Egg croquettes

Egg croquettes

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
60g butter
3 tablespoons plain flour
250ml milk
1 tablespoon parsley, chopped
4 hard-boiled eggs, chopped
2 eggs
salt and freshly ground black pepper
pinch nutmeg
plain flour
dry breadcrumbs
oil or dripping, for deep-frying
parsley, to garnish

Method

  1. Melt butter in small saucepan, add flour and cook for 2 minutes. Add milk and cook until thick, stirring constantly. Remove from heat and, while sauce is still hot, stir in parsley, hard-boiled eggs, and 1 beaten egg. Season well with salt, pepper and nutmeg.
  2. Turn into a shallow dish or tin and smooth over with palette knife. Chill until ready to use (several hours if possible).
  3. Turn croquette mixture onto a floured board and cut into small sausage shapes. Dip into flour, then second egg beaten with ½ teaspoon salt. Roll in breadcrumbs.
  4. Deep-fry in hot fat until golden brown. Drain on paper towels and serve immediately, garnished with parsley.
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