| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Penndutch, Eggs | 1 | Servings |
INGREDIENTS
| 4 | Egg, hard boiled, chopped | |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 3/4 | c | Milk |
| 1/2 | ts | Salt |
| 1 | ds | Paprika |
| Cracker crumbs | ||
| 1 | Egg, beaten | |
| Oil |
INSTRUCTIONS
Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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