Egg Croquettes

Ingredients

• 1 cup milk
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 tablespoon chopped parlsey
• 1 pint cooked
• 4 tablespoons chopped 2 eggs
• 1/3 teaspoon white pepper
• 2 tablespoons butter
• 1 tablespoon flour
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 cup toasted breadcrumbs
• 4 tablespoons of water in which the sweetbreads were boiled
• a dash of pepper
• 6 eggs boiled hard
• 1 teaspoon 5 106 entrees
• one pair sweetbreads
• 2 eggs
• 2 lbs
• 1 tray of brains
• salt
• pepper
• white pepper
• nutmeg
• parsley

Directions

1. Miss Helen Sloneker.

2. Take 6 eggs boiled hard, 1 cup milk, 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon chopped parlsey, 1 teaspoon

3. 106 Entrees.

4. onion juice, I teaspoon salt, a dash of pepper. Boil tog-ether; then let stand on ice till cold. Shape into cylinders. Roll in egg and cracker crumbs, and fry in hot lard.

5. SWEETBREAD CROQUETTES No. i.

6. Mrs. E. S. Griffis.

7. One pair sweetbreads, parboiled. Break in small pieces. y2 can of mushrooms, chopped, i cup of warm, boiled rice. Season to taste with salt and pepper, and moisten with cream sauce. When cool, shape in croquettes and roll in eggs and bread crumbs. Fry in deep fat.

8. Cream Sauce.

9. i tablespoon of melted but- i cup of hot milk, added

10. ter. gradually.

11. i tablespoon of cornstarch. Season to taste.

12. SWEETBREAD CROQUETTES No. 2.

13. Mrs. H. L. Scott.

14. 1 pint cooked and chopped ½ teaspoon chopped parsley.

15. sweetbreads. % pint cream.

16. 2 tablespoons butter. A dust of nutmeg.

17. Mix the salt, pepper, nutmeg, parsley, and lemon juice with the mushrooms and sweetbreads, and set aside to season while making a white sauce with the butter, flour, and cream. Add the meat to the sauce, and lastly the beaten egg. Set away to cool or stiffen for two or three hours ; then shape, crumb, and fry in deep fat. Serve with cream sauce.

18. SWEETBREAD CROQUETTES No. 3.

19. Mrs. J. W. Pryor, Lexington, Ky.

20. i)/2 lbs. sweetbreads. 1 cup toasted breadcrumbs.

21. 1 tray of brains. t egg.

22. Plunge sweetbreads into cold water for an hour; then par- boil. When cold, separate and pick apart. Parboil brains, mix

23. Entrees. 107

24. with bread crumbs, and moisten with 3 or 4 tablespoons of water in which the sweetbreads were boiled ; season with white pepper, salt, nutmeg, and chopped parsley. Add the whole egg, and then mix in the sweetbreads. Set away to get thoroughly cold. Mold, roll in egg and cracker crumbs, and fry in deep fat. Serve writh rich mushroom sauce.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.