Egg Croquettes

Ingredients

• five hard boiled eggs
• one tablespoonful of butter
• two of flour
• a half pint of milk
• a half cup of stale, unbrowned bread crumbs
• a teaspoonful of salt
• a tablespoonful of chopped parsley
• a dash of pepper
• a half teaspoonful of onion juice

Method

1. 1

   Press eggs through a vegetable press.

2. 2

   In a saucepan, melt butter, add flour, then milk, stirring until boiling.

3. 3

   Add bread crumbs, salt, parsley, pepper, onion juice, and eggs.

4. 4

   Cool, form into cutlets, dip in egg and bread crumbs, and fry in hot fat.

5. 5

   Serve with cream sauce.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

Egg Croquettes Put five hard boiled eggs through a vegetable press, or chopper. Put one tablespoonful of butter and two of flour into a saucepan, add a half pint of milk, stir until boiling, add a half cup of stale, unbrowned bread crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash of pepper and a half teaspoonful of onion juice

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