Ingredients Jump to Instructions ↓

  1. 1 1/2 cup of macaroni, cooked

  2. 3/4 cup of liquid

  3. 2 tablespoons of butter

  4. 1 egg with

  5. 1 tablespoon of 3 tablespoon of flour water

  6. 1/2 teaspoon of salt Sifted bread crumbs

  7. 2 tablespoons of cheese

Instructions Jump to Ingredients ↑

  1. Instructions Make a sauce of the butter, flour, salt and liquid; add the cheese and the macaroni. Cut the macaroni in pieces half an inch long before adding it to the sauce. Mix thoroughly and turn into a shallow dish to cool. Remove the crust from half a loaf of bread, press the bread through a colander and then through a fine sieve. Beat the egg with the water. Spread some of the crumbs on a meat board. Divide the chilled mixture into four or six equal portions. Wet the hands, slightly, in cold water and roll each portion of the mixture into a ball; put the ball in the bread crumbs and roll it under the fingers, to lengthen it a little; carefully take up and pat the ends, first one and then the other, on the board, to make cylinder shape. When all have been shaped, begin with the one first shaped, and lift it by running a spatula under it lengthwise, dip over it the beaten egg, turn from one spatula to another and again dip egg over it, that the whole surface may be covered with egg, then roll a second time in the crumbs. Have ready a saucepan containing hot fat; drop a bread crumb into it and, if it browns as you count forty, take out the crumb and with a skimmer put into the fat two or three of the croquettes. Let cook until a golden brown -- not too dark -- then remove with the skimmer to a dish on which is laid soft paper. Let stand in the oven while the others are cooked. The croquettes will cook in about one minute. Serve with or without tomato sauce.


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