Ingredients: 3 Tbsp. butter ������������������������ 1 cup milk 4 hard-cooked eggs ������������������������������������������������ ½ tsp. salt 1 Tbsp. parsley (chopped) 1 cup dry bread crumbs 1 egg (well beaten and diluted with 2 Tbsp. cold water) Photo by Kathleen Loveland 56 Instructions: Melt butter on low heat. Blend in ���������� �������������������������������� ������������ �������������� raise heat stirring constantly until mixture becomes very thick, and boil until the starch is cooked. Mix in hard-cooked eggs, salt and parsley. Chill. Mold into round croquettes. Roll in bread crumbs. Dip into beaten eggs. Roll again in crumbs. Fry in deep, hot fat (375oF) for about 2 minutes or until well browned. Serve with melted cheese dip or tomato sauce. (I prefer a spicy cheese sauce.) Egg Croquettes Contributed by Kathleen Loveland
20327FT
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