Egg Croquettes
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Hard boil two eggs, remove the shells, dry them, and cut the eggs in minute pieces.
- Put one tablespoon of butter into a saucepan, and when it is melted add one and one-half 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.
- Cool 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.