Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg.
Full directions for shaping and baking are given with trumese croquettes.
Suitable croquettes or patties may be served on beds of pilau, or on plain boiled rice with gravy, or with macaroni in cream sauce, and some are used as garnishes or accompaniments for true meat dishes.