Title: Egg Croquettes #1
Categories: Penn Eggs
Yield: 1 Servings
| 1 | | Butter |
| 1 | | Flour |
| 3/4 | | Milk |
| 1/2 | | Salt |
| 1 | | Paprika |
| | | Cracker crumbs |
| 1 | | Egg; beaten |
| | | Oil |
Melt the butter in a double boiler, add flour and stir until blended. Add
milk and seasonings and cook until mixture is thick. Remove from fire and
add the hard cooked eggs. Set aside to cool. When cold, shape into
croquettes; roll in cracker crumbs and egg, and fry in deep hot oil.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936. from R-Cuisine conference