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Ham Croquettes With Egg Sauce

Meat.World's picture
Ingredients
  Ground cooked country ham 2 1⁄2 Cup (40 tbs)
  Butter 18 Tablespoon
  Flour 3⁄4 Cup (12 tbs)
  Milk/Light cream 3 1⁄2 Cup (56 tbs)
  Ground black pepper To Taste
  Worcestershire sauce 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Eggs 4
  Dry bread crumbs 1 Cup (16 tbs)
  Fat/Oil 2 Cup (32 tbs) (For Deep Frying)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Sliced mushroom 1 Cup (16 tbs), sliced
  Green pepper 1 , finely chopped
  Sage 1⁄2 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Hard-boiled eggs 6 , chopped
  Salt To Taste
  Freshly ground pepper To Taste
Directions

To make the cream sauce, melt 12 tablespoons [180 ml.] of the butter and blend in the flour.
Gradually stir in the milk or cream.
Season with a little salt and pepper, and bring to a boil, stirring.
Still stirring, cook for three minutes.
Place the ham in a bowl and add the Worcestershire sauce, mustard and 1 1/2 cups [375 ml.] of the sauce mixed with two of the eggs, lightly beaten.
Set the remaining sauce over hot water.
Mix the ham and sauce and set aside to cool.
Chill until the mixture is firm, about three hours.
Beat the two remaining eggs.
Shape the mixture into croquettes, dip in the eggs and then in the bread crumbs—two times if necessary to coat the croquettes well.
Using a basket, deep fry a few croquettes at a time in fat or oil heated to 365° F. [185° C.].
When golden—after about three minutes—drain the croquettes on paper towels.
Heat the remaining 6 tablespoons [90 ml.] of butter in a skillet and saute the onion in it until tender.
Add the mushrooms, green pepper, sage and marjoram, and cook until the vegetables are tender.
Add enough light cream to the reserved sauce to make it a pouring consistency.
Stir in the cooked vegetables and the chopped eggs.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Blending
Ingredient: 
Pork

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