Home › The World's Kitchen › Eggs Croquette, Mignonette

Eggs Croquette, Mignonette

Heat in a saucepan one tablespoon melted butter, adding three finely chopped shallots and brown three minutes. Add one tablespoon flour, mix a little, pour one gill cream over, add half teaspoon freshly chopped parsley, one saltspoon chopped chervil and one saltspoon chopped tarragon, and continually mix until it comes to a boil.

Cut eight hard-boiled eggs in squares and add to pan. Season with half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, mix well and let cook five minutes. Add an ounce butter and two tablespoons sherry, mix well. Transfer to a dish and let get cold. Divide in twelve even parts, then roll on a lightly floured table to cork forms, dip in beaten egg, then in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat five minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.