EGG CROQUETTES

EGG CROQUETTES

Ingredients:

6 eggs
1/2 pint of milk
2 level tablespoonfuls of butter
3 level tablespoonfuls of flour
1 teaspoonful of onion juice
1 tablespoonful of chopped parsley
1/2 saltspoonful of grated nutmeg
1 teaspoonful of salt
1 saltspoonful of pepper

Instruction:

Hard-boil the eggs and chop them fine. Rub the butter and flour
together, add the milk, stir until you have a thick, smooth paste. Add
all the seasoning to the egg, mix the eggs into the white sauce and
turn out to cool. When cold form into cylinders, dip in egg beaten
with a tablespoonful of water, roll in bread crumbs and fry in deep
hot fat. Serve with cream sauce.

EGG SALAD

EGG SALAD

Ingredients:

6 Eggs

1 Lettuce

1 bunch Watercress

Mayonnaise or Salad Dressing

1 Beetroot

Instructions:

1. Put the eggs into boiling water and boil fifteen minutes.
2. Plunge into cold water till quite cold, peel and cut into quarters.
3. Wash and cleanse the watercress and lettuce and cut into pieces.
4. Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top.
5. Garnish with sprigs of watercress and slices of beetroot alternately.
6. Now you’re done with your delectable egg salad masterpiece!

This is my first post and it is remembering me one special person in my life, my Mom. When I was a child I used to have this kind of dessert and I love it. My Mom is handing me a bowl of egg salad and said that it is my favorite salad food when I was 5 years old but I insisted and I told her that it’s not. It’s kinda weird that the more I am convincing her, the faster I consume the bowl of egg salad.