Ham Croquettes with Egg Sauce
|Ground cooked country ham||2 1⁄2 Cup (40 tbs)|
|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|
|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|
|Light cream||1 Cup (16 tbs)|
|Hard-boiled eggs||6 , chopped|
|Freshly ground pepper||To Taste|
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.