Recipes > Eggs > Egg Croquettes

Egg Croquettes


Cut some hard-boiled eggs into quarter-inch dice. Mix with them some chopped mushrooms. Stir them carefully into a well-reduced Bechamel or white sauce. Turn the mixture onto a cold dish to cool and stiffen. Mold into croquettes, and fry in hot fat.


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The Century Cook Book (1901).

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