Potato Croquettes
- 2 cups hot riced potatoes.
- 2 tablespoons butter.
- ¾ teaspoon salt.
- ⅛ teaspoon white pepper.
- ¼ teaspoon celery salt.
- Few grains cayenne.
- Few drops onion juice.
- Yolk one egg.
- 1 teaspoon finely chopped parsley.
Process: Mix ingredients in the order given; beat mixture thoroughly. Spread on plate to cool. Shape and dip in crumbs, egg and crumbs again, and fry in deep hot fat. Drain on brown paper. Arrange in a pyramid on a folded napkin, garnish with parsley.