Egg Croquettes

Ingredients

• Chop the whites of 6 hard-boiled eggs fine
• with 1/4 a can of mushrooms
• Scald 1 pt. of milk
• 1 tablespoonful of butter
• 2 of flour
• add the yolk of 1 raw egg
• salt to taste
• pepper to taste

Method

1. 1

   Chop the whites of 6 hard-boiled eggs fine with 1/4 a can of mushrooms.

2. 2

   Mash the yolks of the eggs through a press.

3. 3

   Scald 1 pint of milk; rub together until smooth 1 tablespoonful of butter and 2 of flour; add to the scalded milk, and stir until it thickens.

4. 4

   Add the yolk of 1 raw egg and the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste.

5. 5

   Stir quickly and carefully together, take from the fire and put away to cool.

6. 6

   When thoroughly cold form into cylindrical croquettes; dip in egg and bread crumbs and fry in smoking hot fat.

7. 7

   Garnish with parsley and serve.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.

Egg Croquettes. Chop the whites of 6 hard-boiled eggs fine with j4 a can of mushrooms, which should be drained free from all liquor. Mash the yolks of the eggs through a press. Scald i pt. of milk; rub together until smooth i tablespoonful of butter and 2 of flour ; add to the scalded milk, and stir until it thickens ; add the yolk of i raw egg and the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste

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