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Eggs Croquette Mignonette
Twelve cork-shaped croquettes of eight hard-boiled eggs in herb cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2026. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Chill egg/cream filling promptly, keep below 4°C before fry and heat all croquettes safely; omit folded napkin or use clean service liner as declared adaptation. Limites : Coating egg, flour, fresh crumbs, frying oil and parsley amounts remain unprinted. Filling recovery, cork dimensions and oil uptake are unmeasured; the twelve source divisions do not establish diners or observed yield.
Method
Steps
Step 1
Brown THREE finely chopped shallots in ONE tablespoon melted butter for THREE minutes. Mix in ONE tablespoon flour, pour in 118 mL cream, add HALF teaspoon freshly chopped parsley and ONE saltspoon EACH chopped chervil and tarragon; stir until boiling.
Step 2
Cut EIGHT hard-boiled eggs into squares and add. Season with HALF teaspoon salt and ONE saltspoon EACH cayenne and grated nutmeg. Stir and cook FIVE minutes; mix in the SEPARATE 28 g butter and TWO tablespoons sherry. Spread onto a dish, chill promptly and keep below 4°C before frying.
Step 3
Divide the cold filling into TWELVE equal parts. Form short cork shapes on a lightly floured table. Dip in SEPARATE beaten egg, then coat with FRESH bread crumbs; these coating amounts are unspecified. Fry in hot food-use CANOLA oil for the FIVE-minute guide, continuing until the croquette centres reach 74°C. The oil must not boil or smoke.
Step 4
Drain on a food-safe rack or paper. Serve with a clean food-safe folded serving liner and a LITTLE fresh raw parsley greens.
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