No. 290 — Croquettes of Hard-Boiled Eggs
Complete English translation of Molokhovets recipe No. 290 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Hard-boil six eggs for no less than ten minutes, then cool in cold water. Peel and chop very finely.
Prepare a thick béchamel sauce as in No. 393. Add salt, a little Parmesan and the chopped eggs, then leave the mixture to cool.
Divide into twelve to fourteen portions and shape each into an oblong rounded croquette. Coat in egg yolks mixed with olive oil, then in grated stale white bread.
Lower into boiling deep-frying fat and brown. Lift out with a slotted spoon onto absorbent paper.
Serve immediately with clear broth or sorrel and spinach shchi, on a small oblong dish covered with a napkin. Garnish with dill, fried parsley or bunches of fresh parsley placed along both sides.
To provide
6 hard-boiled eggs 2 teaspoons of olive oil and 2 egg yolks One stale three-kopeck bread roll | For béchamel: flour, milk and 1 spoonful of grated Parmesan Fresh dill and fresh or fried parsley |