Egg Croquettes

Ingredients

• 6 eggs
• 2 tablespoons butter
• 1 slice onion
• ⅓ cup flour
• 1 cup white stock
• Salt
• Pepper
• Yolks 3 eggs
• Stale bread crumbs
• Grated cheese

Steps

1. Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and, gradually, stock. Season with salt and pepper; then add yolks of eggs slightly beaten. Cook one minute, and cool. Cover eggs with mixture, roll in bread crumbs and cheese, using equal parts, dip in egg, again roll in crumbs, fry in deep fat, and drain on brown paper. These may be served with a thin sauce, using equal parts of white stock and cream, and seasoning with grated cheese, salt, and paprika.

More recipes with eggs, butter, onion, flour, broth or stock, breadcrumbs or cheddar cheese

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.