Yield: 36 servings
|2 pounds||Baking potatoes|
|\N \N||Salt and white pepper|
|2 larges||Eggs, beaten|
|3 tablespoons||Whipping cream, to 4T|
|2 tablespoons||Onion, chpd|
|2 slices||Bacon, cooked, crumbled|
|2 \N||1 oz slices American cheese, minced|
|2 teaspoons||Chives OR parsley, chpd|
|2 larges||Eggs, beaten (total 4 eggs)|
|2 cups||Soft bread crumbs|
|\N \N||Oil for frying|
FAVORITE RESTAURANTS, BON A
Foulard's, Houston, TX Preheat oven 400 F. Bake potatoes 50-60 mins, until fork tender. Cool slightly, scoop pulp into med bowl and mash well Season with salt, pepper, and nutmeg. Add 2 eggs and enough cream to hold pulp together without letting mixture become too moist.
If using electric mixer, be careful not to over blend. Saute onion in butter and stir in with bacon, cheese, and chives or parsley. Form into cylinders about 1 1/2x5/8". Combine remaining eggs and milk.
Coat cylinders in flour, then egg-milk mixture and breadcrumbs.
Preheat oven 400 F. In deep fryer or skillet, heat oil to 375 F. Fry croquettes, being careful not to crowd, until evenly browned, 3-4 mins. Drain. Place on cookie sheet and bake 8-10 mins. Serve hot. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95