Ham croquettes with egg sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coarsely ground ham |
| ¼ | cup | Cracker crumbs or meal |
| 1½ | tablespoon | Butter |
| 2 | tablespoons | Onion; chopped |
| 1½ | tablespoon | All-purpose flour |
| ½ | cup | Milk |
| ½ | tablespoon | Prepared mustard |
| 1 | pinch | Powdered cloves |
| ½ | Egg; beaten | |
| 2 | tablespoons | Beaten egg for coating |
| ¼ | cup | Bread crumbs |
| Salt & pepper to taste | ||
| Oil for frying | ||
| 1½ | tablespoon | Butter |
| 1½ | tablespoon | All-purpose flour |
| 1 | cup | Milk |
| 1 | Hard boiled egg; minced | |
| ½ | teaspoon | Horseradish |
| Salt & pepper to taste | ||
Directions
EGG SAUCE
Cook onion in butter until tender; add flour and blend well. Add milk and stir until thick and smooth. Set aside to cool. Combine ham, sauce, mustard, egg, clove, cracker crumbs, salt and pepper. Shape into 4 equal size croquettes. Dip in egg and then in bread crumbs. Chill in refrigerator for a few hours. Fry in hot oil until golden brown. Drain on paper towels.
Serve hot with egg sauce. Serves 2.
To make egg sauce, melt butter, blend in flour and stir. Add milk; cook until smooth and thick. Season with salt and pepper, horseradish and minced egg. Serve over the croquettes. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .