Directions

1. 1. Combine carrot puree with fat, egg yolk, salt and nutmeg.
2. 2. Shape Into carrot-shaped pyramids; roll in crumbs and chill for 2 hours.
3. 3. Fry in hot deep fat (375°-380o F) for 3 to 6 minutes or until brown. Drain on absorbent paper.
4. 4. Arrange croquettes radiating from the center of a round platter, with parsley sprigs at the wide end to resemble carrot tops.
5. 5. Any leftover meat, fish, chicken or vegetables may be made into croquettes and decorated in the same manner.