Croquettes of Eggs

Ingredients

• five or six eggs which have been boiled for ten minutes
• a little cream
• a creamy Bechamel sauce
• a piece of butter
• a sprig of parsley
• a very little thyme
• a bay leaf
• a few grains of whole pepper

Method

1. 1

   Cut vegetables and herbs, sauté in butter until colored.

2. 2

   Mix flour with milk and cream, season, and reduce to a Bechamel.

3. 3

   Dice boiled eggs, mix with sauce, mold into shapes, chill, then fry until golden.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 98. The excerpt below is the record exactly as published.

CROQUETTES OF EGGS FOR BREAKFAST OR LUNCH li/T AKE a creamy Bechamel sauce in this way : — Cut into small pieces a little carrot, onion, celery, a sprig of parsley, a very little thyme and bay leaf, and a few grains of whole pepper. Put all these ingredients into the saucepan with a piece of butter and allow them to colour during a few minutes. Take a large spoonful of flour and wet this plentifully with milk and a little cream ; season well, and allow the Bechamel to reduce slowly over a small fire, for at least an hour, and then pass. Cut into small dice five or six eggs which have been boiled for ten minutes

Cook this with the app: pantry check, scaling, and the assistant.