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Tomato Croquettes

Stew together for twenty minutes, one-half of a can of tomatoes, one tablespoonful of chopped onions, one sprig of parsley, one-half of a bay leaf, four cloves and sufficient salt and pepper to give a very high seasoning. Rub through a sieve. In a clean saucepan melt together two tablespoonfuls of butter and five tablespoonfuls of flour. Add two cupfuls of the strained tomatoes and stir and cook for ten minutes. Take from the fire and set aside until cold. Flour the hands and carefully mold into small croquettes. Dip each into slightly beaten egg and roll in fine bread crumbs. Let stand for twenty minutes, then repeat the dipping and rolling in crumbs. Fry at once in a kettle of hot fat and drain on unglazed paper.