Turkey and Mushroom Croquettes
|Turkey stock/Chicken stock||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Small|
|Parsley||1 Tablespoon, chopped|
|Mushrooms||4 Tablespoon, chopped|
|Lemon juice||1 Teaspoon (Leveled)|
|Cooked turkey||2 Cup (32 tbs), chopped|
|Egg yolk||1 , beaten|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Bread crumbs||1 1⁄2 Cup (24 tbs), dried|
|Fat||1 Tablespoon (For Frying)|
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 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.
Serve at once with a piquant brown or tomato sauce.