Egg Croquettes

Ingredients

• 2 hard-boiled eggs
• 1 or 2 table-sps. white sauce
• 1 tea-sp. chopped parsley
• A squeeze of lemon juice
• Salt
• Pepper
• Some scraps of pastry

Method

1. 1

   Chop the eggs, and add enough white or other suitable sauce to bind them together.

2. 2

   Season with pepper, salt, parsley, and a squeeze of lemon juice.

3. 3

   A few chopped mushrooms may be added if available, or a little grated cheese.

4. 4

   Use this mixture for making the croquettes, following the directions given for Cold Meat Croquettes.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 509. The excerpt below is the record exactly as published.

Egg Croquettes 2 hard-boiled eggs. 1 or 2 table-sps. white sauce. ltea-sp. chopped parsley A squeeze of lemon juice. Salt. Pepper. Some scraps of pastry. Chop the eggs, and add to them enough white, or other suitable sauce, to bind them together. Season with pepper, salt, parsley, and a squeeze of lemon juice. A few chopped mushrooms may be added if available, or a little grated cheese. Use this mixture for making the croquettes, and follow- ing the directions given for Cold Meat Croquettes {Recipe 1018). Probable cost, 6 d. 1336. Egg Cutlets 3 hard-boiled eggs. | oz. butter. | oz. flour. £ gill milk. 2 table-sps. bread- crumbs. J tea-sp. anchovy or shrimp essence. 6 or 8 button mush- rooms. Egg and bread-crumbs. A little flour. Seasoning. Shell the eggs and chop them rather finely, melt the butter in a small saucepan, add the flour, and mix until smooth. Then draw the saucepan to one side, add the milk, and cook again over the fire, stirring all the time until smooth and thick. Add now the chopped eggs, the mushrooms finely chopped, the bread-crumbs, and seasoning. Mix well together, and spread the mixture on a plate to cool. When firm to the touch, divide the mixture into eight or ten equal-sized pieces, and form these into cutlet shapes with the aid of a little flour. Egg and bread-crumb them, and fry in hot fat to a golden brown. Drain well on kitchen paper, and stick a small piece of parsley stalk in the end of each. Dish in a circle on a hot dish, and garnish with parsley. Notes. — The same mixture may be made up in other shapes if preferred. The mushrooms may be omitted. Probable cost, 9 d. 1337. Egg 5 or 6 hard-boiled eggs. 1 table-sp. white sauce. 3 oz. cooked chicken. 1 oz. cooked ham or tongue. Dormers 1 tea-sp. chopped parsley

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