Egg Croquettes

Name: Egg Croquettes
Yield: 2 servings
Ingredients: the whites of nine hard-boiled eggs; the yolks of three eggs; an onion cut into dice; two ounces of hot butter; a spoonful of flour; pepper; salt; boiling milk; cover them with bread crumbs; garnished with fried parsley

From Recipes for the million, 1891

Serves 2

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Recipes for the million (1891), page 63. The excerpt below is the record exactly as published.

EGG CROQUETTES.— Cut the whites of nine hard-boiled eggs into small dice, and press the yolks of three eggs through a hair sieve (more yolks would make the croquettes too dry). Next cut an onion into dice, pour over it two ounces of hot butter, add gradually a spoonful of flour, season with pepper and salt, and moisten with boiling milk. Throw the whites and yolks into the sauce. Let them cool, and cover them with bread crumbs. Serve garnished with fried parsley

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