Recipes > Eggs > Egg Croquettes

Egg Croquettes


  • 6 eggs
  • 1/2 pint of milk
  • 2 level tablespoonfuls of butter
  • 3 level tablespoonfuls of flour
  • 1 teaspoonful of onion juice
  • 1 tablespoonful of chopped parsley
  • 1/2 saltspoonful of grated nutmeg
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper


Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste. Add all the seasoning to the egg, mix the eggs into the white sauce and turn out to cool. When cold form into cylinders, dip in egg beaten with a tablespoonful of water, roll in bread crumbs and fry in deep hot fat. Serve with cream sauce.


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Many Ways for Cooking Eggs.

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