EGG CROQUETTES

2 tablespoons butter

3 1/2 tablespoons olive oil

1/2 cup plus 1 tablespoon flour

3/4 cup milk

3/4 cup chicken broth

Salt

Freshly ground pepper

Dash of nutmeg

6 tablespoons finely minced cured ham

3 hard-boiled eggs, quartered

1 egg, lightly beaten with 1 teaspoon water

Bread crumbs

Oil for frying

Heat the butter and oil in a saucepan until the butter melts. Add the flour and cook for 2 minutes, stirring constantly. Pour in gradually the milk, broth, a dash of salt, pepper, and nutmeg and cook over medium heat, stirring constantly, until thickened and smooth. Add the ham and cook over low heat about 5 minutes more. Check the seasoning.

Spread the sauce on a dinner-size plate and with a rubber spatula coat each egg quarter with sauce and place on a lightly greased dish. Refrigerate until firm, about 1 hour.

Coat the croquettes with the beaten egg, then roll in the bread crumbs. Refrigerate if needed.

When you are ready to serve, fry quickly in hot oil, about 1/2 inch deep until golden. Keep warm in oven at 150-200°.