DRIED PEA CROQUETTES
- Dried peas, 1½ cups.
- Egg, 1.
- Salt.
- Olive oil, 2 teaspoonfuls.
- Bread crumbs.
Cover the peas with water and soak overnight. Drain and cook in fresh boiling water until tender. Drain, press through a colander, add a little salt and olive oil. Mix thoroughly and form into small rolls about three inches long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce.
CHICKEN CROQUETTES
- Mashed potato, ½ cup.
- Toasted bread crumbs, ½ cup.
- Nut butter, ¼ cup.
- Hard-boiled egg, chopped fine, 1.
- Browned onion, ¼ cup.
- Sage, 1 teaspoonful.
- Hot water, ½ cup.
- Chopped walnuts, ¼ cup.
- Minced nuttolene, 2 tablespoonfuls.
- Beaten egg, 1.
- Boiled rice, 1 cup.
- Salt, 3 teaspoonfuls.
Mix all together and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake.
HASHED PROTOSE CROQUETTES
- Protose, 1 pound.
- Butter, 1 tablespoonful.
- Salt.
- Potatoes, 1 pound.
- Eggs, 4.
- Mace.