Title: Classy Croquettes
Categories: Entree Eggs
Yield: 6 Servings

1/3	c	Butter (or marg.)
1/2	c	Flour, all-purpose
1	ts	Salt
1/8	ts	Pepper
13	oz	Milk, evaporated
4		Egg yolks; slightly beaten
8		Eggs, hard-cooked; finely chopped
1	c	Almonds, chopped blanched; divided
1/2	ts	Almond extract
2		Egg whites; slightly beaten
2	tb	Water
		Oil, salad

Melt butter in saucepan over low heat; blend in flour, salt, and pepper. Add milk and cook, stirring constantly, until thick and bubbly. Add a small amount of the hot mixture to egg yolks, stirring constantly. Return egg yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add chopped eggs, 1/2 cup almonds, and the almond extract.

Spoon mixture into a waxed paper-lined square pan; spread evenly. Sprinkle with remaining almonds. Freeze for 2 hours or until firm. Remove from pan and cut into 12 pieces.

Combine egg whites and water. Dip pieces into egg white mixture to coat well. Deep fry in oil at 400 degrees until golden brown and heated through. Serve immediately.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

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