| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Coarsely ground ham |
| 1/4 |
c |
Cracker crumbs or meal |
| 1 1/2 |
T |
Butter |
| 2 |
T |
Onion, chopped |
| 1 1/2 |
T |
All-purpose flour |
| 1/2 |
c |
Milk |
| 1/2 |
T |
Prepared mustard |
| 1 |
pn |
Powdered cloves |
| 1/2 |
|
Egg, beaten |
| 2 |
T |
Beaten egg for coating |
| 1/4 |
c |
Bread crumbs |
|
|
Salt & pepper to taste |
|
|
Oil for frying |
| 1 1/2 |
T |
Butter |
| 1 1/2 |
T |
All-purpose flour |
| 1 |
c |
Milk |
| 1 |
|
Hard boiled egg, minced |
| 1/2 |
t |
Horseradish |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cook onion in butter until tender; add flour and blend well. Add milk
and stir until thick and smooth. Set aside to cool. Combine ham,
sauce, mustard, egg, clove, cracker crumbs, salt and pepper. Shape
into 4 equal size croquettes. Dip in egg and then in bread crumbs.
Chill in refrigerator for a few hours. Fry in hot oil until golden
brown. Drain on paper towels. Serve hot with egg sauce. Serves 2. To
make egg sauce, melt butter, blend in flour and stir. Add milk; cook
until smooth and thick. Season with salt and pepper, horseradish and
minced egg. Serve over the croquettes. From <A Taste of Louisiana>.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”