25 g (1 oz) margarine
125 g (4 oz) green streaky bacon rashers, rinded and roughly chopped
200 ml (7 fl oz) milk
1 small carrot, peeled and sliced
1 small onion, skinned and sliced
1 bay leaf
6 whole black peppercorns
105 ml (7 tbsp) plain flour
1 egg yolk
30 ml (2 tbsp) single cream or top of milk
4 hard boiled eggs, shelled and chopped
salt and freshly ground black pepper
1 whole egg, beaten
50 g (2 oz) dry white breadcrumbs
frying oil, for deep frying
parsley sprigs, to garnish
125 g (4 oz) green streaky bacon rashers, rinded and roughly chopped
200 ml (7 fl oz) milk
1 small carrot, peeled and sliced
1 small onion, skinned and sliced
1 bay leaf
6 whole black peppercorns
105 ml (7 tbsp) plain flour
1 egg yolk
30 ml (2 tbsp) single cream or top of milk
4 hard boiled eggs, shelled and chopped
salt and freshly ground black pepper
1 whole egg, beaten
50 g (2 oz) dry white breadcrumbs
frying oil, for deep frying
parsley sprigs, to garnish
method
1. Melt the margarine in a heavy based pan and gently fry the bacon. Meanwhile, bring the milk to the boil with the carrot, onion, bay leaf and peppercorns. Remove from the heat and leave about 15 minutes to infuse.
2. Stir 75 ml (5 tbsp) flour into the bacon. Remove from the heat then add the strained milk. Return to the heat and bring to the boil, stirring.
3. Beat the egg yolk into the cream and add to the milk mixture with the hard boiled eggs and seasoning, to taste. Chill well.
4. Roll the egg mixture into sausage shapes on a floured board, brush with beaten egg and coat in the breadcrumbs—leave for 15 minutes for a crisper coat.
5. Heat the fat to 180°C (350°F) and deep fry a few croquettes at a time until golden. Drain and serve at once garnished with parsley.
2. Stir 75 ml (5 tbsp) flour into the bacon. Remove from the heat then add the strained milk. Return to the heat and bring to the boil, stirring.
3. Beat the egg yolk into the cream and add to the milk mixture with the hard boiled eggs and seasoning, to taste. Chill well.
4. Roll the egg mixture into sausage shapes on a floured board, brush with beaten egg and coat in the breadcrumbs—leave for 15 minutes for a crisper coat.
5. Heat the fat to 180°C (350°F) and deep fry a few croquettes at a time until golden. Drain and serve at once garnished with parsley.
serving amount
serves 4
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