1 cup (about 150 g) cold roast beef or rare steak, finely chopped
1 Onion juice, to taste
1 Worcestershire sauce, to taste
1 Salt, to taste
1 Pepper, to taste
2 tablespoons (14 g) dry bread crumbs
1 tablespoon (14 g) melted butter
1 Yolk of 1 egg, slightly beaten
1 egg, beaten (for coating)
1 Dry bread crumbs (for coating)
1 Deep fat (for frying), such as lard or vegetable shortening
Instructions
1. In a bowl, combine the finely chopped beef with salt, pepper, onion juice, and Worcestershire sauce to taste.
2. Add the 2 tablespoons (14 g) bread crumbs, 1 tablespoon (14 g) melted butter, and the slightly beaten egg yolk. Mix until cohesive.
3. Shape the mixture into small croquettes approximately 2 inches (5 cm) long, pointed at each end — the classic 'Cecil' form.
4. Roll each croquette in beaten whole egg, then in dry bread crumbs, pressing lightly so the coating adheres (this technique is known as breading or pané: coating a portion in egg wash then crumbs to form a crisp shell during frying).
5. Heat deep fat (lard or vegetable shortening) in a heavy saucepan or deep skillet to 375°F (190°C). There should be enough fat to fully submerge the croquettes.
6. Fry the croquettes in batches, 2–4 minutes per batch, until the exterior is deep golden brown and the coating is firm and crisp. The interior is already cooked beef and needs only to be heated through; an instant-read thermometer inserted into the centre should read at least 165°F (74°C).
7. Remove with a slotted spoon and drain on a rack or absorbent paper for 1–2 minutes.
8. Serve immediately with Tomato Sauce.
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