Turkey and Mushroom Croquettes Recipe
Ingredients
| Butter | 5 Tablespoon | |
| 4 tablespoons flour for sauce | ||
| 1/2 cup strong turkey or chicken stock | ||
| Milk | 1/2 Cup (16 tbs) | |
| Pinch of mace | ||
| Small pinch of cayenne pepper | ||
| Parsley | 1 Tablespoon, chopped | |
| Mushrooms | 4 Tablespoon, chopped | |
| Lemon juice | 1 Teaspoon (Leveled) | |
| Cooked turkey | 2 Cup (16 tbs), chopped | |
| Egg yolk | 1 , beaten | |
| Flour | 1/2 Cup (16 tbs), seasoned | |
| 2 eggs, beaten with 1 teaspoon oil | ||
| 1 to 1 1/2 cups dried white bread crumbs | ||
| Fat for deep frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Make thick sauce: Melt 4 tablespoons butter; add flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Cook mushrooms in 1 tablespoon butter.
Sprinkle with lemon juice.
Add turkey.
Add sauce; stir well.
When almost cold, add egg yolk.
Put mixture into refrigerator to chill and set.
Divide mixture into 12 equal portions.
Shape each into small roll with floured fingers.
Roll in seasoned flour, coating ends carefully.
Brush all over with beaten egg, then cover thickly with bread crumbs.
Heat fat to 390°F or smoking-hot.
Fry 4 croquettes at a time until well browned.
Drain well.
Serve at once with a piquant brown or tomato sauce.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Cook mushrooms in 1 tablespoon butter.
Sprinkle with lemon juice.
Add turkey.
Add sauce; stir well.
When almost cold, add egg yolk.
Put mixture into refrigerator to chill and set.
Divide mixture into 12 equal portions.
Shape each into small roll with floured fingers.
Roll in seasoned flour, coating ends carefully.
Brush all over with beaten egg, then cover thickly with bread crumbs.
Heat fat to 390°F or smoking-hot.
Fry 4 croquettes at a time until well browned.
Drain well.
Serve at once with a piquant brown or tomato sauce.
Chef
