Name: Spinach Croquettes
Ingredients: BARB DAY - GWHP32A----- --; ONE RECIPE BECHAMEL; 1 Egg; 1/4 c Butter; 1/4 c Milk; 6 tb Flour; 1 tb Oil; 1 1/2 c Milk -- hot; 1/2 ts Salt; 1/2 ts Salt; As; Tast; 1 Egg -- beaten with ->; As; 2 Egg yolks; Hot fat for frying -- For; The Croquettes:; Needed -- White pepper to; Needed; Sauce Ingredients:

When have you most recently felt the crushing pain of a burdened heart, darkened soul or guilty conscience solely because of your sin against God? Does sin hurt you as much as it hurts God? Does it make you sick, grieved or disappointed? Does it weigh on you prompting repentance and calling to God for restoration? Do you ever feel that your sin has divided you from a rich relationship with God and the feeling is one of emptiness, despair and regret?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables	8	Servings

INGREDIENTS

		BARB DAY – GWHP32A—– —
		ONE RECIPE BECHAMEL
1		Egg
1/4	c	Butter
1/4	c	Milk
6	tb	Flour
1	tb	Oil
1 1/2	c	Milk — hot
1/2	ts	Salt
1/2	ts	Salt
		As
		Tast
1		Egg — beaten with ->
		As
2		Egg yolks
		Hot fat for frying — For
		The Croquettes:
		Needed — White pepper to
		Needed
		Sauce Ingredients:

INSTRUCTIONS

Make the Bechamel Sauce:  Melt the butter in a saucepan, stir in the flour
and cook, stirring until the roux turns golden. Gradually add the hot milk,
stirring constantly and cooking for 10 to 15 minutes, or until the sauce is
smooth and very thick.  Add the salt and white pepper and stir in the egg
yolks and egg. (this makes 2 cups) Coating a`l'Anglaise: Mix the egg and
the 1/4 cup of milk with the oil and the salt. Have this prepared in a
shallow pan. Place the flour in a separate pan, and the bread crumbs in yet
another. Making the croquettes: Combine the spinach with 1 cup of the
Bechamel sauce and cool the mixture. Shape the croquettes,then coat them
with the a` l'Anglaise by first covering them with the flour, then the egg
mixture and finally the bread crumbs. Fry the croquettes in deep hot fat
(385 degrees F.) until golden brown. Serve with the remaining sauce.
Source: The Gourmet Cookbook Vol.II, as adapted by Barb Day
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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