MMMMM---------------------MM BY IRIS GRAYSON--------------------------
8 ea Hard-cooked eggs; chilled
-and peeled
1 cn (4-oz.) Mushroom stems and
-pieces, drained
1/2 ts Salt
1/4 ts Pepper
3 T Butter
3 T All-purpose flour
1 1/2 c Milk
1 ea (additional) raw egg
1/4 c (additional) milk
1 1/2 c Fine bread or cracker crumbs
x Vegetable oil for deep
-frying
1 T Parsley, finely chopped
Chop the eggs and mushrooms until they are the consistency of coarse
corn meal. Add the salt and pepper and mix well.
Melt the butter in a saucepan over low heat; stir in the flour. When
the mixture is smooth and free of lumps, add the milk and continue to
cook over very low heat, stirring constantly, until the mixture is
thick and creamy.
Add 1/2 cup of the thick cream sauce to the chopped eggs and
mushrooms. Reserve the rest of the cream sauce until later. Mix the
eggs, mushrooms and cream sauce together well and spread over the
bottom of a flat pan. Place in the coldest part of the refrigerator
for 1 hour to become firm and solid.
When chilled and firm, form the mixture into balls about the size of
an egg. Beat the additional raw egg until frothy, add the additional
milk; mix well. Dip each ball into the egg-milk mixture and then
roll in the bread or cracker crumbs until completely covered.
Place the croquettes in the hot oil (375 degrees F.) and fry until
they are a golden brown. Remove from the oil and place on a paper
towel to drain.
Reheat the remainder of the cream sauce over slowly boiling water in a
double boiler. Serve the croquettes with a portion of the hot cream
sauce. Sprinkle with the minced parsley for added flavor and color.
Serves 4.
From: "The Fabulous Egg Cookbook" by Jeffrey Feinman (sorry, no ISBN
listed; Published 1979, Ventura Associates, Inc., 200 Madison Avenue,
New York 10016.)
