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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