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Veal Croauettes With Mushroom Sauce Recipe
|Lean veal||12 Ounce (350 Gram)|
|Onion||1 , peeled|
|Sausage meat||8 Ounce (225 Gram, Fresh)|
|Freshly ground black pepper||To Taste|
|Tabasco sauce||To Taste|
|Ground mace||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Fresh breadcrumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Coating)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Butter||1 Ounce (25 Gram)|
|Onion||1 , peeled and finely sliced|
|Mushrooms||4 Ounce, cleaned, trimmed and sliced (100 Gram)|
|Stock||1⁄2 Pint (300 Milliliter)|
Serving size: Complete recipe
Calories 2307 Calories from Fat 1656
% Daily Value*
Total Fat 184 g283.5%
Saturated Fat 69.7 g348.4%
Trans Fat 0.5 g
Cholesterol 715.9 mg
Sodium 2621.1 mg109.2%
Total Carbohydrates 46 g15.3%
Dietary Fiber 6.7 g26.7%
Sugars 14.4 g
Protein 113 g226.5%
Vitamin A 23.4% Vitamin C 41.7%
Calcium 17.6% Iron 40.8%
*Based on a 2000 Calorie diet
Divide into four and form into flat triangle shapes.
Dip in beaten egg and coat in breadcrumbs; then fry gently in shallow fat for 10 to 12 minutes each side, until cooked through and well browned.
Drain the croquettes on absorbent kitchen paper and keep warm.
Meanwhile, to make the sauce, fry the onion in butter until soft then add the mushrooms and continue for 2 to 3 minutes.
Add the stock, seasonings and a good dash of Tabasco sauce and bring to the boil.
Simmer the sauce for 10 minutes then thicken with the cornflour, blended in a little cold water, and return to the boil for 2 minutes.
Taste and adjust the seasonings and stir in the soured cream (if using).
Reheat gently and serve with the croquettes.