| Hard boil two eggs, remove
the shells, dry them, and cut the eggs in small pieces.
Put one
tablespoon of butter
into a saucepan, and when it is melted add 1-1/2 tablespoons of flour;
stir constantly for a few moments over a slow fire with a wooden spoon,
taking care that the flour does not color.
Then pour
in one-third of
a cup of milk, in which you have put salt and pepper. Cook this sauce
for eight or
ten minutes,
stirring continually to make it smooth, then remove from the fire, put
in the chopped-up egg, some parsley chopped
fine, and
one-half tablespoon
of grated Parmesan cheese.
When you
have mixed these
ingredients well together, spread them out on a plate or marble and
allow
to cool.
When this has
become cold
and hardened, with a wooden spoon divide it into little portions about
the size of a nut. Take these and roll them in dried bread crumbs and a
little flour.
Roll them
all then, one at
a time, with a rotary motion, and then elongate the balls until they
are
the shape of ordinary corks, then dip the croquettes into the egg, one
at a time, then into bread crumbs again, and a few moments before
serving
fry in boiling lard. As soon as they are colored remove them
immediately
from the lard, otherwise they will break to pieces.
Polenta
Fritters, Fried Pumpkin,
Fried Squash, and Parsnips may also be added or substituted if desired.
|
