Egg Croquettes, Italian Style

Ingredients

• 8 hard boiled eggs
• I pint of thickly reduced Cream sauce
• season to taste with salt
• pepper
• grated nutmeg
• a good handful of grated Parmesan cheese
• hot lard

Method

1. 1

   Cut hard boiled eggs into small squares and mix into thick cream sauce.

2. 2

   Season with salt, pepper, and nutmeg, then add grated Parmesan cheese.

3. 3

   Shape into croquettes, bread crumb them, and fry in hot lard.

4. 4

   Serve on a napkin with tomato sauce separately.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 30. The excerpt below is the record exactly as published.

Egg Croquettes, Italian Style. Cut 8 hard boiled eggs in small squares and mix into I pint of thickly reduced Cream sauce, season to faste with salt, pepper and grated nutmeg, add a good handful of grated Parmesan cheese and then put away to get cold. When cold, shape some croquettes', egg and bread crumb them and fry in hot lard. Serve on a napkin with Tomato sauce separate. Cromesquis d^Oeufs a la Colbert — Egg Cromes- Quis, Colbert Sauce. Prepare a mixture as for Egg Croquettes and spread it on strips of pancakes about 2 inches wide by 3 long, roll up, dip in frying batter and fry in hot lard. Serve on a napkin with Colbert sauce separate. Rissoles d'Oeufs — Egg Rissoles. Roll out some puff paste tf immings very thin and cut out pieces with a round channeled pastry cutter, 3 inches in diameter. Lay some Egg Croquette prepar- ation in the center, moisten the border of the paste and then fold it in two so as to obtain a half round. Dip the edge in beaten eggs and bread crumbs and fry in hot lard. Oeufs Souffles a la Parmesanne — Eggs Souf- FLED, Parmesan Style. Put into a bowl 5 egg yolks, add two tablesponfuls of thick cream, i ounce of butter, 5 tablespoonfuls of grated Parmesan cheese, salt and a pinch each of grated nutmeg and cayenne pepper ; blend all these ingredients thoroughly, then whip the 5 egg whites and mix into the yolks, etc. Fill up some small entree cases }i of their height with the souffle preparation, strew over some grated 78 cheese and cook in a slow oven from 5 to 8 minutes. Serve on a folded napkin. Becasse Ecossaise — Scotch Woodcock. Many cooks when serving this dish simply serve scrambled eggs on anchovy toast. This is an error for only the egg yolks should be used and they should be mixed with cream. Proceed as follows : Beat 4 egg yolks with i gill of cream, season with salt and pepper, put in a saucepan over the fire and stir continuously until thick (but not boiling), add at last a small pat of butter and pour over hot anchovy toasts. Tartelettes a la Nicoise — ^Tartlets, Nice Style. Prepare some small tartlet crusts and have them baked about three-quarters only. Whip the whites of eight eggs to a stiflf froth, mix in a handful of grated Parmesan cheese and season with salt and cayenne pepper. Fill this into the crusts, make a hollow in the centre and place in it the raw yolk of an egg (in each crust), cover with some of the froth and bake in a slow oven for about eight minutes. Serve on a folded napkin. 79 CHEESE DISHES. Batonets au Parmesan — Small Parmesan Sticks. Roll out some puff paste trimmings, sprinkle over with gyrated Parmesan cheese, and fold in three. After i6 minutes roll out to J^ inch thick, brush over with egg and besprinkle with grated Parmesan cheese^ mijced with a good pittch of cayenne. Cut the paste sticks 4 inches long ahd }4 inch wide, range on a bak- ing feheet and bafae in a btisk Oven. Serve on folded napkin. Bavarois au PARiitesAN — Parmesan Bavarios. Put 6 tgg yolks into a saucepan and dilute with i pint of milk; set on the range over a slow fire, whip- ping continuously until it thickens and being careful not to let it boil ; add j/i ounce of leaf gelatine (pre- viously soaked in cold water), and ij4 ounces of grated Parmesan cheese. Allow this preparation to cool. Then add i pint of whipped cream; season to taste with salt

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