Egg Croquettes

Katoffelkroketten as a supplement to various meat dishes are well known. Less known in our country are the egg croquettes, which are very appreciated in the French cuisine. They can be offered as an entrée or possibly as an accompaniment to vegetables, they are a delicacy.

Remove the shell from the eggs and chop them. Drain the mushrooms, also chop them very finely. Set aside.

For the bÂchamel sauce, melt butter in a saucepan. Mix in flour, sweat through. Stir in beef broth and milk. Bring to a boil and cook until thick. Remove from heat, thicken with egg yolk. Season with salt, pepper and nutmeg.

Add eggs and mushrooms.

Cool. Form cork-sized croquettes from the mixture. First turn once in the beaten egg, then in breadcrumbs on the other side. Heat the fat until very hot. Fry the croquettes in oil until golden brown. Rinse parsley, dab well. Dip briefly into the hot fat, drain. Garnish egg croquettes with it.

When to serve:

Spinach and asparagus spears.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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