20 Tomato Croquettes Recipe

Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of

chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enough

salt and pepper to season highly. Rub through a sieve. In a clean

saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls

of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten

minutes. Take from the fire and set aside until cold. Flour the hands

and carefully mould into small croquettes. Dip each into slightly beaten

egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat

the dipping and rolling in crumbs. Fry at once in very hot fat and drain

on unglazed paper "Table Talk," Phila.

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