Egg Croquettes

Ingredients

• Quarter lb. puff pastry
• 4 eggs
• 1 teaspoonful finely-chopped parsley
• 1 teaspoonful chopped tarragon
• a tablespoonful grated Parmesan cheese
• 1/2 pint white sauce

Method

1. 1

   Boil the eggs for seven minutes, chop up roughly, put them into the white sauce; add the parsley, tarragon, cheese, cayenne pepper, and salt to taste.

2. 2

   Put small spoonfuls of this mixture on the pastry, which has been rolled out very thin, sandwich fashion; fold over; cut out in any fancy shape, egg and bread-crumb, and fry in hot fat a golden colour; serve very hot.

3. 3

   Garnish with fried parsley.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 54. The excerpt below is the record exactly as published.

Egg Croquettes. Quarter lb. puff pastry (rough puff will do), 4 eggs, 1 tear spoonful finely-chopped parsley, 1 teaspoonful chopped tarra- gon, a tablespoonful grated Parmesan cheese, \ pint white sauce. B

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