Veal Croauettes With Mushroom Sauce
|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)|
Finely mince the veal and onion and mix with the sausagemeat, seasonings, a dash of Tabasco, mace and half the beaten egg.
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.