2 cups hot riced potatoes
Few grains cayenne
2 tablespoons butter
Few drops onion juice
1/2 teaspoon salt
Yolk 1 egg
1/8 teaspoon pepper
1 teaspoon finely chopped parsley
1/4 teaspoon celery salt
Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.
|
|
|
|
