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| | Leftover Turkey & Mushroom Croquettes
5 tablespoons of butter
1/4 cup of flour
1/2 cup of turkey or chicken stock
1/2 cup of milk
Salt and pepper to taste
a pinch of mace
a pinch of cayenne pepper
1 tablespoon of chopped parsley
3 - 4 tablespoons of copped mushrooms, sprinkled with lemon juice
2 cups of chopped leftover turkey
1 egg yolk, beaten
1/2 cup of flour, seasoned with salt and pepper
2 eggs, beaten with 1 teaspoon of oil
1 to 1 /2 cups of bread crumbs
Oil for deep frying
Melt 4 tablespoons of butter in saucepan. Stir in flour, then add stock and milk. Bring to a boil, stirring constantly until thick and smooth. Add seasonings and chopped parsley. Let cool.
Melt 1 tablespoon of butter in frying pan. Add mushrooms and sauté for 3 minutes. Add turkey, then the sauce. Stir well and remove from heat. When almost cooled, add egg yolk; place mixture in refrigerator to chill and set.
Divide mixture into 12 equal portions. Shape each into a small roll with floured fingers. Roll in seasoned flour, coating ends carefully. Brush all over with eggs beaten with oil. Cover thickly with bread crumbs.
Heat oil in deep skillet to 400ºF. Fry 4 croquettes at a time until well browned. Drain on paper towels and serve at once. Serves 4 - 6 |
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