meat croquettes Baked Stuffed Shells
Monday, November 30, 2009
“paper Towel Science Project
Ingredients: 1 / 2 onion, oil, 200 g of leftover cooked meat, 3 eggs, 1 cup of Gruyère, breadcrumbs, 100 g of butter 130 g of maize flour, 800 ml of milk, salt and pepper.
Preparation: Chop the meat and two eggs cooked hard. Chop the onion and póchala in a pan with olive oil. Add butter and let melt without letting it go brown. Dissolve the cornstarch in the milk and incorporate the mixture to the pan. Bring to a boil, stirring continuously. Add meat, cheese and cooked eggs. Stir until thickened and season. Spread the dough in a long and let cool. Cut dough into pieces and shape it with your hands, pass them in flour, egg and breadcrumbs and fry the croquettes in hot oil.
The art of cooking 
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