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Ham Crouquettes
4
1
1
2
1
Tablespoon Butter
/2 Cup Finely−minced onions
/4 Cup Flour; plus
Tablespoon Flour
−1/2 Cup Milk
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
2
1
1
/4 Teaspoon Nutmeg
Tablespoon Finely−chopped parsley
Tablespoon Dry sherry
2 Ounce Ground smoked ham
Eggs; mixed with
Tablespoon Water
Cup Bread crumbs
Vegetable oil; for frying
Preheat the fryer. In a large saute pan, melt the butter. When the butter is
melted, add the onions and saute for about 2 minutes, or until translucent
and soft. Season with salt and pepper. Stir in the flour to make a roux.
Cook for about 1 minute and remove from the heat. Whisk in the milk to form
a smooth sauce. Return to medium heat and cook until the sauce is thick and
creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the
ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into
an 8− by 8 1/2−inch baking pan and cool in the refrigerator so that the
mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well
chilled. In a small mixing bowl, beat the eggs with water until frothy and
pour into a medium bowl. Combine the bread crumbs and flour in a second
bowl. Season the mixture with salt and pepper. Using your hands, shape the
ham mixture into a log about 3/4−inch thick. Using a knife, cut the log into
1
1/2−inch long pieces. Dip the logs in the egg wash, letting the excess
drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a
baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3
hours. Fry the croquettes in the hot oil, a few at a time, until
golden−brown, about 3 to 4 minutes. Remove the croquettes from the oil and
drain on a paper−lined plate. Season the croquettes with salt and pepper.
Serve the croquettes with fresh lemon juice and garnish with parsley This
recipe yields about 2 dozen croquettes.
Ham Crouquettes
335
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