Eggs Croquettes

Ingredients

• 2 tablespoonfuls Crisco
• 1% cupful chopped cooked tongue or ham
• 2 tablespoonfuls flour
• 34 cupful milk
• 6 hard-cooked eggs
• 1 teaspoonful chopped parsley
• 1 egg
• Breadcrumbs
• Salt, pepper, and grated nutmeg to taste

Method

1. 1

   Chop eggs and mix them with ham, parsley, and seasonings.

2. 2

   Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time.

3. 3

   Now add egg mixture and if required add more seasoning.

4. 4

   Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco.

5. 5

   Drain and garnish with fried parsley.

6. 6

   Crisco should be hot enough to brown breadcrumb in forty seconds.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 76. The excerpt below is the record exactly as published.

Egs Croquettes 2 tablespoonfuls Crisco 1% cupful chopped cooked 2 tablespoonfuls flour tongue or ham 34 cupful milk Salt, pepper, and grated 6 hard-cooked eggs nutmeg to taste 1 teaspoonful chopped parsley 1 egg Breadcrumbs

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