This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
1 tablespoon Swift'ning 1/4 cup diced onion.
2 cups soft bread crumbs 1/2 cup milk.
4 hard-cooked eggs.
1 teaspoon salt.
1/4 teaspoon celery salt.
1 tablespoon minced parsley.
2 tablespoons Swift'ning for frying.
Heat 1 tablespoon Swift'ning. Cook onion slowly to a golden brown. Add bread crumbs and milk. Stir and cook slowly until thoroughly blended and thick (about 2 minutes). Add finely chopped eggs, salt, celery salt, and parsley. Spread on waxed paper or plate to cool. Shape into 4 patties. Pan fry in 2 tablespoons Swift'ning to brown patties on both sides.
6 or 7 small croquettes.
1 pound Swift'ning for deep fat frying. Mix ingredients for Egg Quickies.
1/4 cup milk.
3/4 cup sifted bread or cracker crumbs.
Shape egg mixture into 6 or 7 small croquettes. Dip into mixture of beaten egg and milk, then into crumbs. Coat thoroughly. Chill. Heat 1 pound Swift'ning slowly in a deep kettle to 350° F. Fry 3 croquettes at a time, about 2 minutes, or until a light golden color. Drain well over kettle, then place on tray covered with absorbent paper. Serve hot with tomato or mushroom sauce.
About 2 minutes.