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This book is simply an easy to read and follow
guide book with over hundred, easy to prepare, healthy, and tasty
recipes. More...
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Egg Croquettes
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Ingredients:
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
6 hard cooked eggs
1 teaspoon chopped fresh parsley
1/2 cup chopped cooked ham
Salt, pepper, and grated nutmeg to taste
1 egg
1 tablespoon cold water
Bread crumbs
3 to 4 tablespoons butter for frying
Directions:
- Chop hard cooked eggs and mix them with ham, parsley, and
seasonings.
- Melt butter, stir in flour, then add the milk and boil
three minutes
stirring all the time. Add egg mixture to the milk mixture, taste and if required add more
seasoning.
- Cool mixture then divide it into ten portions and make
each into a neat croquette; brush over with the egg beaten with a
tablespoon of water, roll in bread crumbs and fry in hot butter.
- Drain on paper towel and garnish with fresh parsley.
TIP: Butter should be hot enough
to brown bread crumb in forty seconds.
Makes 10 croquettes.
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Helpful Tips
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When used as food, eggs should be cooked at a low
temperature - about 160° F, or if in the shell at about
180° F. The time varies with the size of the egg, from two and
a half minutes for poaching a medium-sized egg to four and a half
minutes for cooking a large one.
If eggs are too much cooked, or at too high
a temperature, the white becomes tough, hard, and to many people,
indigestible.
When required for salads, garnishing, etc., the eggs must be cooked from ten to twenty minutes, and if the yolks are to be
powdered for sprinkling, they must be cooked for a longer time, or
the centers will be somewhat tough and elastic, and useless for the
purpose.
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