Lamb Croquettes
- 1 cup cold cooked lamb finely chopped.
- ΒΌ cup cold boiled potatoes finely chopped.
- 2 tablespoons butter.
- 1 slice onion finely chopped.
- 4 tablespoons flour.
- 1 cup stock.
- 1 teaspoon parsley finely chopped.
- Salt and pepper.
- Left-over peas.
Process: Cook onion in butter five minutes; remove onion. Add flour and stir to a smooth paste, add stock gradually, stirring constantly; add meat, potato, salt and pepper; simmer gently until meat and potato is blended with sauce. Spread mixture on a plate to cool. Divide the mixture into equal parts (this mixture will make about seven croquettes).
Take up a portion of the mixture and make a depression in centre, put in a teaspoon of left-over cream peas, enclose peas carefully, shape, dip in crumbs, eggs and crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Sauce Bearnaise.