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Egg Croquettes


6 eggs
pint of milk
2 level tablespoonfuls of butter
3 level tablespoonfuls of flour
1 teaspoonful of onion juice
1 tablespoonful of chopped parsley
⅛ teaspoon of grated nutmeg
1 teaspoonful of salt
teaspoon of pepper


Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste. Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool. When cold form into cylinders, dip in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat. Serve with cream sauce.

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