Breakfast
Egg Croquettes
A historical breakfast preparation centered on eggs, directly cited to Farmer’s 1910 edition.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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 happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.