Tomato Croquettes Recipe
Mix two cups tomato, four cloves, two slices onion, two peppercorns, one half teaspoon salt and one fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one fourth cup cornstarch and strained tomato mixture ; boil ten minutes. Cool slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs and eggs, fry in deep fat. Drain and serve.