Classy croquettes

6 servings

Ingredients

QuantityIngredient
cupButter (or marg.)
½cupFlour, all-purpose
1teaspoonSalt
teaspoonPepper
13ouncesMilk, evaporated
4Egg yolks; slightly beaten
8Eggs, hard-cooked; finely chopped
1cupAlmonds, chopped blanched; divided
½teaspoonAlmond extract
2Egg whites; slightly beaten
2tablespoonsWater
Oil, salad

Directions

Melt butter in saucepan over low heat; blend in flour, salt, and pepper. Add milk and cook, stirring constantly, until thick and bubbly. Add a small amount of the hot mixture to egg yolks, stirring constantly. Return egg yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add chopped eggs, ½ cup almonds, and the almond extract.

Spoon mixture into a waxed peper-lined square pan; spread evenly.

Sprinkle with remaining almonds. Freeze for 2 hours or until firm.

Remove from pan and cut into 12 pieces.

Combine egg whites and water. Dip pieces into egg white mixture to coat well. Deep fry in oil at 400 degrees until golden brown and heated through. Serve immediately.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 02-12-95