Classy Croquettes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Butter, or marg.
-chopped,
1/2 cup: Flour, all-purpose
1 cup: Almonds, chopped blanched,
1 tsp: Salt,
-divided,
1/8 tsp: Pepper,
1/2 tsp: Almond extract,
13 ounce: Milk, evaporated
2: Egg whites, slightly beaten
4: Egg yolks, slightly beaten
2 tbsp: Water,
8: Eggs, hard-cooked, finely
Oil, salad
Directions:
Melt butter in saucepan over low heat; blend in flour, salt, and pepper.
Add milk and cook, stirring constantly, until thick and bubbly. Add a small
amount of the hot mixture to egg yolks, stirring constantly. Return egg
yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add
chopped eggs, 1/2 cup almonds, and the almond extract.
Spoon mixture into a waxed paper-lined square pan; spread evenly. Sprinkle
with remaining almonds. Freeze for 2 hours or until firm. Remove from pan
and cut into 12 pieces.
Combine egg whites and water. Dip pieces into egg white mixture to coat
well. Deep fry in oil at 400 degrees until golden brown and heated through.
Serve immediately.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Source from luhu.jp
Add milk and cook, stirring constantly, until thick and bubbly. Add a small
amount of the hot mixture to egg yolks, stirring constantly. Return egg
yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add
chopped eggs, 1/2 cup almonds, and the almond extract.
Spoon mixture into a waxed paper-lined square pan; spread evenly. Sprinkle
with remaining almonds. Freeze for 2 hours or until firm. Remove from pan
and cut into 12 pieces.
Combine egg whites and water. Dip pieces into egg white mixture to coat
well. Deep fry in oil at 400 degrees until golden brown and heated through.
Serve immediately.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Source from luhu.jp