Title: Classy croquettes
 Categories: Main dish, Eggs
      Yield: 6 Servings
 
    1/3 c  Butter (or marg.)
    1/2 c  Flour, all-purpose
      1 ts Salt
    1/8 ts Pepper
     13 oz Milk, evaporated
      4    Egg yolks; slightly beaten
      8    Eggs, hard-cooked; finely
           -chopped
      1 c  Almonds, chopped blanched;
           -divided
    1/2 ts Almond extract
      2    Egg whites; slightly beaten
      2 tb Water
           Oil, salad
 
  Melt butter in saucepan over low heat; blend in flour, salt, and
  pepper. Add milk and cook, stirring constantly, until thick and
  bubbly. Add a small amount of the hot mixture to egg yolks, stirring
  constantly. Return egg yolk mixture to saucepan and cook 1 minutes
  longer. Remove from heat; add chopped eggs, 1/2 cup almonds, and the
  almond extract.
  
  Spoon mixture into a waxed paper-lined square pan; spread evenly.
  Sprinkle with remaining almonds.  Freeze for 2 hours or until firm.
  Remove from pan and cut into 12 pieces.
  
  Combine egg whites and water.  Dip pieces into egg white mixture to
  coat well. Deep fry in oil at 400 degrees until golden brown and
  heated through. Serve immediately.