Home › The Principles of Cookery › Almonds, Croquettes Of

Almonds, Croquettes Of

Blanch and pound a quarter of a pound of sweet and seven or eight bitter almonds with three table-spoonfuls of sifted sugar, the white of an egg, and a glass of sherry or raisin wine. Crumble a quarter of a pound of sponge-cake and add it to the mixture, with the frothed whites of three more eggs. Beat it into a solid paste, and mould it into balls about the size of a small orange. Dip them first into egg, then bread-crumbs, then sugar; fry them a few minutes in boiling butter or oil; drain and serve. Time to fry, six minutes. Probable cost, 1s.