Egg Croquettes
A dish with eggs and butter at the center.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- Grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 478 |
|---|---|
| Protein | 35.0 g |
| Fat | 26.2 g |
| Carbs | 23.2 g |
| Fiber | 1.5 g |
| Sodium | 419 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States