Egg Croquettes

Ingredients

• Cut hard-boiled eggs into halves
• with a little melted butter
• half as much finely chopped chicken or ham
• season with salt
• season with pepper
• season with chopped parsley
• add cream to make a smooth paste
• roll in beaten egg
• roll in breadcrumbs
• Fry in deep butter
• serve with tomato or Hollandaise sauce

Method

1. 1

   Mash yolks with melted butter, mix in chicken or ham, seasonings, and cream.

2. 2

   Fill egg whites, press together, coat in egg and breadcrumbs, and fry.

3. 3

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 20. The excerpt below is the record exactly as published.

Egg Croquettes. Cut hard-boiled eggs into halves lengthwise; mash the yolks in a warm bowl with a little melted butter; add half as much finely chopped chicken or ham ; season with salt, pepper and chopped parsley, and if needed to make a smooth paste, add cream. Fill the whites with the mixture, press the halves together, roll in beaten egg, then in breadcrumbs, again in egg, and last in breadcrumbs. Fry in deep butter and serve with tomato or Hollandaise sauce. Mrs, Solomon Hirsch. Chicken Omelette. 4 eggs. Yi teaspoon salt. ^ cup milk. 1 tablespoon butter. 2 tablespoons flour. Few grains pepper. ^ cup creamed chicken. Beat yolks until thick; beat in salt, pepper, milk, flour and melted butter; fold in stiffly beaten whites, and turn mix- ture into well buttered hot omelette pan. Cook slowly, long enough to brown slightly underneath. Place pan on oven grate to finish cooking top. When firm, make two incisions in top with knife or turner, and slide onto hot plate. Put J^ cup creamed chicken over top and fold. This is sufficient for two or three people, or may be divided and made into individual omelettes. Chef of Women's Exchange, Egg Entree. Put a lump of butter into an individual baking dish, then some cooked rice, a poached egg, and season with Worcester- 56 PORTLAND WOMAN^S EXCHANGE COOK BOOK shire sauce and tomato catsup. Put another piece of butter on top and set in oven until thoroughly heated through. The same dish may be made, using scrambled eggs in- stead of poached. Mrs, F. E. Hart. Sardellen Souffle. One half pint of cream, beaten stiff; yolks of 3 eggs, beaten with 1 tablespoon of butter until light and creamy. Add the whites of the eggs beaten stiff, then add j/2 cup of flour. Butter muffin tins, fill, and bake for about ^ hour. Serve with a dash of sardellen butter on top. Mrs, Marcus Fleischner, HEacaroni Croquettes. Break macaroni in small pieces and cook thoroughly. Wash in cold water and drain. Make cream sauce, 1 cup milk, 2 heaping tablespoons flour, 1 tablespoon butter rounded, 1 cup grated fresh cheese. Season highly and pour over macaroni, of which there should be 2 cupsfull. Cool; roll in breadcrumbs

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