Croquetas De Huevos / Egg Croquettes

Sauté shallot in butter (I) until soft. Add flour (I) and sweat until golden.

Add milk in a thin stream to the roux, whisking constantly to avoid lumps.

Cook the sauce for about 10 minutes at low temperature until very thick, stirring frequently.

Remove the saucepan from the stove, add the cheese, season heartily with salt, pepper and nutmeg, mix in the breadcrumbs (I).

Allow the mixture to swell for about 20 minutes until it is easy to shape. If necessary, mix in a little more breadcrumbs.

Mix eggs into the mixture, season again, cool well.

On a floured surface (flour (Ii)), form a roll of about 2 cm in diameter from the mixture. From it cut small pieces about 3 cm long.

Mix egg (Ii) on a plate. Put breadcrumbs (Ii) on a plate.

Pull the croquettes first through the egg and then roll them in the breadcrumbs.

Heat butter (Ii) in a frying pan and fry the croquettes in it for about 5 minutes over medium heat until golden brown.

Bring to the table hot or cooled.

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