Beef Croquettes With Quick Bearnaise Sauce Recipe
Ingredients
| Metric | ||
| Onions spring | 6 | |
| 2 rashers lean bacon, derinded and chopped | ||
| Butter | 40 Gram | |
| Flour | 25 Gram | |
| Beef Stock | 150 Milliliter | |
| 225 g cooked beef, minced | ||
| 1 x 15 ml spoon finely chopped parsley | ||
| Ground black pepper | 1 To taste | |
| Eggs | 2 , beaten | |
| Breadcrumbs | 100 Gram | |
| Oil or fat for deep frying | ||
| 6 x 15 ml spoons thick mayonnaise | ||
| 2 x 5ml spoons tarragon vinegar | ||
| Onions spring | 2 (Sauce:) | |
| Tarragon | 1 , dried (Sauce:) | |
| Parsley sprig | ||
| Imperial | ||
| Onions spring | 6 (To garnish:) | |
| 2 rashers lean bacon, derinded and chopped | ||
| Butter | 1 1/2 Ounce (To garnish:) | |
| Flour | 1 Ounce (To garnish:) | |
| Beef Stock | 1/4 Pint (To garnish:) | |
| 8 oz cooked beef, minced | ||
| Parsley | 1 Tablespoon, finely chopped (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| Eggs | 2 , beaten (To garnish:) | |
| Breadcrumbs | 4 Ounce (To garnish:) | |
| Oil or fat for deep frying | ||
| 6 tablespoons thick mayonnaise | ||
| 2 teaspoons tarragon vinegar | ||
| Tarragon | 1 Teaspoon, chopped (Sauce:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Fry the onions and bacon gently in the melted butter until soft and lightly coloured.
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.
Cool.
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.
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.
Cool.
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.
Chef
