Walnut Croquettes Recipe

Put half a pint of bread crumbs and a gill of milk in a double boiler,

place over the fire and stir until thick and smooth, add a pinch of

salt, three-quarters of a cup of chopped nuts and a tablespoonful of

sherry. When the mixture is hot stir into it the well-beaten yolks of

two eggs and remove from the fire at once. Set the mixture away to get

cold, then form in any shape preferred for croquettes; dip them in egg

and then in dried bread or cracker crumbs, fry in boiling fat and serve

with a sauce piquante.

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