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Post by April B. on Mar 25, 2003 10:28:42 GMT -6
Carrot Croquettes
Year 1913
Wash and scrape the carrots and boil until tender. Drain and mash them. To each teacupful add salt and pepper to season very highly, the yolks of two raw eggs, a pinch of mace and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip into slightly beaten egg, roll in fine bread crumbs and fry in smoking hot fat. ;D ;D ;D ;D
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