RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Silver Spoon, Phaidon Press

Serves 4

• 2 1/4 pounds carrots
• 3 tablespoons butter
• 2 eggs
• 5 tablespoons Parmesan cheese, freshly grated
• pinch of freshly grated nutmeg
• 2 - 2 1/2 cups bread crumbs
• 2 1/2 ounces Emmenthal cheese, diced
• 4 tablespoons all-purpose flour
• vegetable oil, for deep-frying
• salt and pepper

Cook the carrots in salted, boiling water for 15 minutes, then drain and chop.

Melt the butter in a pan, add the carrots and cook over tow heat, stirring occasionally, for 15 minutes.

Remove the pan from the heat and pass the carrots through a strainer into a bowl.

Stir in one of the eggs, and the Parmesan and nutmeg, season to taste with salt and pepper and add as many bread crumbs as needed to obtain a fairly firm mixture.

Shape the mixture into small croquettes, make a well in the center of each and fill with a cube of Emmenthal, then reshape.

Spread out the flour in a shallow dish, beat the remaining egg with a pinch of salt in another shallow dish and spread out the remaining bread crumbs in the third.

Heat the oil for deep-frying. Dip the croquettes first in the flour, then in the egg and, finally, in the bread crumbs.

Cook in the hot oil until golden brown on all sides.

Arrange the croquettes in a pyramid on a warm serving dish and serve while hot.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages