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 the eggs and dry them on a towel.
- Cook the butter with the onion for three minutes.
- Add the flour, then gradually add the stock.
- Season with salt and pepper, then add the yolks of 3 eggs, slightly beaten.
- Cook for one minute, then cool.
- Cover the poached eggs with the cooled mixture.
- Roll the covered eggs in a mixture of equal parts bread crumbs and grated cheese.
- Dip the eggs in egg, then roll again in the crumbs.
- Fry in deep fat, then drain on brown paper.
- If desired, serve with a thin sauce made from equal parts white stock and cream, seasoned 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