Egg Croquettes

From a
1946
cook book
() () ()

.l

2 c. chopped Hard Cooked Eggs
1 c. Thick White Sauce
1/2 tsp. Salt
1/8 tsp. Pepper
1 Dash Cayenne
Some Crumbs
1 Egg
.

Chop Eggs fine
and moisten with Sauce
until as soft as can be handled.
Season and chill thoroughly.
Shape,
roll in Crumbs,
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes
() () () () () ()