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Carrot Croquettes

I cup cooked car- I cup white sauce No. rots 1 cup white sauce No.

I cup cooked peas I egg 4 (see page 68) Salt, pepper, and grating of nutmeg Press the carrots and peas through a purée sieve.

They go through more easily if warm. Add seasoning, unbeaten egg, and white sauce, and set away to chill. Form into croquettes, roll in crumbs and egg, and fry in deep fat.