Marchette Croquettes

Ingredients

• 2 tablespoonfuls Crisco
• 4 tablespoonfuls cooked spinach
• 3 small cooked potatoes
• 1 tablespoonful chopped onion
• 2 hard-cooked eggs
• 1 raw egg
• Breadcrumbs
• Crisco flake pastry

Method

1. 1

   Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold.

2. 2

   Roll out pastry, cut out small rounds, place spoonful of vegetable mixture on half, place slice of hard-cooked egg on each, brush edges with beaten egg, press other round on this, dip in egg and breadcrumbs and fry in hot Crisco.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 73. The excerpt below is the record exactly as published.

Marchette Croquettes 2 tablespoonfuls Crisco Salt and pepper to taste 4 tablespoonfuls cooked 2 hard-cooked eggs spinach 1 raw egg 3 small cooked potatoes Breadcrumbs 1 tablespoonful chopped onion Crisco flake pastry

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