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EGG CROQUETTES

(Cooking Of Eggs) - (Many Ways For Cooking Eggs)







6 eggs
1/2 pint of milk
2 level tablespoonfuls of butter
3 level tablespoonfuls of flour
1 teaspoonful of onion juice
1 tablespoonful of chopped parsley
1/2 saltspoonful of grated nutmeg
1 teaspoonful of salt
1 saltspoonful of pepper
Hard-boil the eggs and chop them fine. Rub the butter and flour
together, add the milk, stir until you have a thick, smooth paste. Add
all the seasoning to the egg, mix the eggs into the white sauce and
turn out to cool. When cold form into cylinders, dip in egg beaten
with a tablespoonful of water, roll in bread crumbs and fry in deep
hot fat. Serve with cream sauce.

Other Recipes


Egg Croquettes

Separate the whites and yolks of five hard-boiled eggs, press through an
ordinary fruit press, or chop very fine. Make a half pint of cream sauce;
when boiling, add the whites of the eggs. Have ready on a heated platter
five squares of toasted bread; heap the white sauce over these squares,
dust the top with the yolks of the eggs, then with a little salt and
pepper, and send at once to the table.









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