Ham Croquettes w/ White Sauce Recipe
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Category: |
Category: |
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White Sauce (multi-use) |
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Ingredients: |
Ingredients: Thin: (Makes 1 cup)
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup milk
Dash of white pepper
Medium: (Makes 1 cup)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
Dash of white pepper
Thick: (Makes 1 cup)
3 tablespoons butter or margarine
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
Dash of white pepper
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Directions: |
Directions:Note: To make enough sauce for the Ham Croquettes, you need to double the recipe because you need 2 cups.
A wooden spoon or rubber spatula is handy for preparing sauces. Use a heavy saucepan.
Melt butter in a heavy saucepan over low heat. Blend in flour, salt, and white pepper.
Add milk all at once. Cook quickly, stirring constantly, until mixtures thickens and bubbles. Remove sauce from heat when it bubbles. Add cheese or other flavorings at this point, stirring until smooth.
If sauce cooks too long, it becomes too thick and butter separates out. To repair, stir in a little more milk. Cook quickly, stirring constantly, until sauce bubbles. A wooden spoon or rubber spatula is handy for preparing sauces. Use a heavy saucepan.
Thin White Sauce - soups and creamed vegetables.
Medium White Sauce - sauces, scalloped, and creamed dishes.
Thick White Sauce - croquettes and soufflés. |
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Ham Croquettes |
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Ingredients: |
Ingredients: 3-1/2 cups ground cooked ham
2 cups Thick White Sauce (see above)
1 tablespoon minced parsley
1 tablespoon Dijon mustard
3 tablespoons minced onion
1/4 teaspoon freshly ground pepper
1-1/2 cups freshly made bread crumbs
1 egg
Vegetable oil
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Directions: |
Directions:Combine the ham, white sauce, parsley, mustard, onion, and pepper in a bowl and blend well. If mixture is slightly warm, chill in the refrigerator until firm.
Put the bread crumbs in a shallow dish. In another dish, beat the egg with 1 tablespoon water. Shape the meat into 1-1/2" balls or cylinders. Roll them in the crumbs, then dip into the egg, and again roll in the crumbs.
Let the croquettes dry in the refrigerator for at least 30 minutes to set the coating.
Fill a skillet halfway with vegetable oil and heat to about 360º. Fry a few croquettes at a time to golden brown, turning to brown on all sides. Remove with a slotted spoon and dry on paper towels. |
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