Recipe For Cooking Egg, Or Easter Croquettes
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 70 of 825.
Egg Or Easter Croquettes
1/4 cup of butter. 1 egg uncooked. 1/2 cup of flour. Salt and pepper to taste. 1 cup of chicken stock. 5 or 6 "hard-boiled" eggs. 1/4 cup of cream. Mushrooms, or oysters.
Prepare a sauce with the butter, flour, stock and cream; add salt and pepper, the uncooked egg, beaten light, and the cooked whites, chopped, and yolks passed through a sieve; chill thoroughly, then form into egg-shaped croquettes with a bit of cooked mushroom, or a parboiled oyster in the centre of each. Egg-and-bread-crumb and fry in deep fat. (See Croquettes.) Serve in a nest of parsley. Three eggs, with an equal bulk of fresh mushrooms, broken in pieces and sautéd five minutes in butter, are preferable as far as savor is concerned.