|Vegetable oil||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Medium, peeled and finely chopped|
|All purpose flour||3 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
|Finely chopped cooked beef||2 Cup (32 tbs), very finely chopped|
|Chopped cooked beef||2 Cup (32 tbs), very finely chopped|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Worcestershire sauce||1 Tablespoon|
|Egg||1 , lightly beaten|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
1. Heat 14 cup of the oil in a heavy 10-inch skillet over moderate heat. Add the onion and cook covered, until soft—about 5 minutes. Stir in the flour, cook for 1 minute, then gradually stir in the beef broth. Cook, stirring, for 1 minute, or until smooth and thickened.
2. Mix in the beef, salt, pepper, thyme, and Worcestershire sauce. Spread the mixture evenly in a buttered 8"x 8"x 2" baking dish.
3. Chill in the freezer for 15 minutes, or until stiff enough to shape. Form the mixture into 4 oval patties about 3/4 inch thick. Dip them into the egg, then coat them with the bread crumbs.
4. Rinse and dry the skillet. Heat the remaining oil in it over moderately high heat for 1 minute. Add the croquettes, and cook until brown—about 3 minutes on each side. Drain on paper toweling.