Macaroni Croquettes, Tomato Sauce
- 2 cups elbow macaroni
- 1 cup milk
- 2 tablespoons butter
- bread crumbs
- 1 teaspoon chopped parsley or celery top
- dash of white pepper
- 4 tablespoons flour
- 1 cup grated cheese
- 1 teaspoon onion juice
- 1 teaspoon salt
- dash of paprika
Boil macaroni, put through food chopper, and add cream sauce and parsley; mix well. Spread on a platter to cool off. When stiff and cold form into cones, flouring the hands. Dip in egg (1 egg beaten with 1 tablespoon chilled milk), then in bread crumbs. Fry in deep hot fat. Serve on a platter with tomato sauce, garnished beautifully with parsley. This amount makes 6 large croquettes.
Cream Sauce:
Put butter into saucepan over fire; when melted add flour, then chilled milk slowly, stirring until it thickens; then add grated cheese, onion, salt, pepper, paprika. Mix completely and boil for 1 minute.
Cream Sauce:
Put butter into saucepan over fire; when melted add flour, then chilled milk slowly, stirring until it thickens; then add grated cheese, onion, salt, pepper, paprika. Mix completely and boil for 1 minute.
Submitted by Jul 30, 2009
15 min
30 min
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