Ingredients

• 125g (4 oz) green streaky bacon rashers, rinded and roughly chopped
• 25g (1 oz) margarine
• 200ml (7 fl oz) milk
• 1 carrot, for flavouring
•   onion, for flavouring
• 1 bay leaf, for flavouring
• 6 peppercorns, for flavouring
• 105ml (7 level tbsp) flour
• 30ml (2 tbsp) single cream or top of milk
• 1 egg yolk
• 4 eggs, hardboiled
•   salt
•   freshly ground black pepper
• 1 whole egg, beaten
• 50g (2 oz) dry white breadcrumbs
•   deep fat, for frying
•   parsley sprigs, to garnish

Method

1. Rind and roughly chop bacon; fry gently with the fat in a heavy-based pan until golden. Meanwhile bring milk to the boil with the flavourings, infuse off heat.
2. Remove frying pan from heat and stir in 75ml (5 level tbsp) flour; then add strained milk. Bring to the boil, stirring, blend in cream beaten with egg yolk, chopped hardboiled eggs and seasoning to taste. Chill well.
3. Roll egg mixture into sausage shapes on a floured board, brush with beaten egg and coat in dry white crumbs — leave 15 min. for a crisper coat. At this stage croquettes can be refrigerated for an hour or so.
4. Deep fat fry, a few at a time, at 180°C (350°F) until golden. Drain; serve at once garnished with parsley.

Notes