Tomato Croquettes.
Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of
chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough
salt and pepper to season highly. Rub through a sieve. In a clean
saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
minutes. Take from the fire and set aside until cold. Flour the hands
and carefully mould into small croquettes. Dip each into slightly beaten
egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
the dipping and rolling in crumbs. Fry at once in very hot fat and drain
on unglazed paper.
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