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Beef Croquettes With Quick Bearnaise Sauce Recipe
|Spring onions||6 , cleaned, trimmed, finely chopped|
|Lean bacon rashers||2 , derinded and chopped|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Flour||1 Ounce (25 Gram)|
|Beef stock||1⁄4 Pint (150 Milliliter)|
|Cooked beef||8 Ounce, minced (225 Gram)|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
|Fresh breadcrumbs||4 Ounce (100 Gram)|
|Oil/Fat||2 Cup (32 tbs) (For Deep Frying)|
|Mayonnaise||90 Milliliter (6 Tablespoons)|
|Tarragon vinegar||10 Milliliter (2 Teaspoons)|
|Spring onions||2 , cleaned, trimmed, finely chopped|
|Chopped tarragon||5 Milliliter (1 Teaspoon, Fresh / Dried)|
|Parsley sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 2554 Calories from Fat 1755
% Daily Value*
Total Fat 197 g302.5%
Saturated Fat 47.8 g239.2%
Trans Fat 0 g
Cholesterol 739.6 mg
Sodium 2501.6 mg104.2%
Total Carbohydrates 94 g31.5%
Dietary Fiber 7.9 g31.6%
Sugars 9.4 g
Protein 98 g196.4%
Vitamin A 92.4% Vitamin C 85.8%
Calcium 44% Iron 105.1%
*Based on a 2000 Calorie diet
Stir in the flour and cook gently until pale brown.
Gradually add the stock and bring to the boil, stirring continuously.
Simmer for 2 minutes then remove from the heat and stir in the beef, parsley and seasonings to taste.
Divide into eight and shape into barrels on a floured surface.
Dip into, or brush with, egg then coat in breadcrumbs; repeat this process again pressing well in.
Chill until required.
To make the sauce, blend all the ingredients together, season to taste and place in a sauce boat.
Heat deep fat to 190°C/375°F, or until a cube of bread browns in 20 seconds, and fry the croquettes for 4 to 5 minutes until well browned and cooked through.
Drain on absorbent kitchen paper, garnish with a parsley sprig and serve hot with the sauce.