Turkey And Mushroom Croquettes Recipe
Turkey and mushroom croquettes are fried meat croquettes made with breadcrumbs. Parsleyed and spiced with mace, the turkey and mushroom croquettes can be served as a side in meals or as filling snacks.
Ingredients
| Butter | 5 Tablespoon | |
| Flour | 4 Tablespoon | |
| 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 | |
| Cooked turkey | 2 Cup (16 tbs), chopped | |
| Mushrooms | 4 Tablespoon, chopped | |
| Lemon juice | 1 Teaspoon (Leveled) | |
| Egg yolk | 1 , beaten | |
| Flour | 1/2 Cup (16 tbs), seasoned | |
| 2 eggs, beated 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 4 tablespoons flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Meanwhile, chop turkey into small pieces.
Chop mushrooms; cook in 1 tablespoon butter.
Sprinkle with lemon juice.
Add chopped turkey, then sauce; stir well.
When almost cold, add egg yolk; put into refrigerator to chill and set.
Divide into 12 equal portions; shape each into small roll with floured fingers.
Roll in seasoned flour; coat ends carefully.
Brush all over with beaten egg; cover thickly with bread crumbs.
Heat fat to 390°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.
Melt 4 tablespoons butter; add 4 tablespoons flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Meanwhile, chop turkey into small pieces.
Chop mushrooms; cook in 1 tablespoon butter.
Sprinkle with lemon juice.
Add chopped turkey, then sauce; stir well.
When almost cold, add egg yolk; put into refrigerator to chill and set.
Divide into 12 equal portions; shape each into small roll with floured fingers.
Roll in seasoned flour; coat ends carefully.
Brush all over with beaten egg; cover thickly with bread crumbs.
Heat fat to 390°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.
Chef
