Reference > Farmer's Cookbook > EGGS > Egg Croquettes
  Egg Timbales Eggs à la Juliette  
CONTENTS · BIBLIOGRAPHIC RECORD

Egg Croquettes

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

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Timbales Eggs à la Juliette  
 
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