Bacon and Egg Croquettes
Peel eggs and cut each into six wedges, refrigerate. Melt butter in a saucepan,
add flour, stirring to blend. Add milk and chicken broth. Cook and stir
until mixture boils and thickens. Add seasonings and bacon bits. Coat egg
sauce being careful not to dislodge yolks. Place on a buttered plate and
refrigerate until firm, about 1 to 2 hours. At serving time, dip coated egg
wedges in egg
and water mixture; roll in crumbs to completely cover. In Presto® electric
deep fryer, deep fry 3 or 4 at a
time, turning once, until desired brownness is reached. Remove from oil
and drain on absorbent paper. Repeat until all are cooked. Serve with warm
or seasoned tomato sauce.
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