Turkey And Mushroom Croquettes
|Strong turkey stock/Strong chicken stock||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Pinch|
|Chopped parsley||1 Tablespoon|
|Chopped cooked turkey||2 Cup (32 tbs)|
|Chopped mushrooms||4 Tablespoon|
|Lemon juice||1 Teaspoon|
|Egg yolk||1 , beaten|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten with 1 teaspoon oil|
|Dried white bread crumbs||1 1⁄2 Cup (24 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
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 390Â°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.