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Classic
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page 81
roll and shape. Dip in egg, and roll in bread-crumbs, and fry in hot lard.
EGG CROQUETTES
Miss Annie White
For 6 croquettes take 6 eggs,
1 pint milk,
1 tablespoon butter,
1 tablespoon flour,
1 tablespoon chopped parsley,
10 drops onion juice,
1 teaspoon salt,
1 teaspoon pepper.
Boil eggs hard and drop in cold water, and, after removing shells, squeeze
through potato-masher. Boil the milk, and add the flour and butter, which have
been well mixed, then add other ingredients.
Turn in a platter to cool. Let the mixture stand 3 hours. Shape and drop in egg
and bread-crumbs and fry in boiling fat.
FISH CROQUETTES
Rub together 3 tablespoons of flour, 1 of butter, stir into 1/2 pint of rich
milk; add a teaspoon
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Classic
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