Turkey Croquettes

• 10ozs Turkey, cubed
• 5ozs Mushrooms, diced, cooked in Butter
• 2ozs Ham, diced

Bechamel Sauce

• 2 tbsp Butter
• 2 tbsp Flour
• ²/₃ cup of Chicken Broth
• ¹/₂ cup of Single Cream
• 3 Egg yolks
• Salt and Pepper
• Seasoned Flour, Egg and Breadcrumbs to finish

1. Heat the turkey, ham and cooked mushrooms together gently in a covered casserole with ¹/₂ glass of Madeira for 5 mins.
2. Make the Bechamel Sauce (see below) and add 1¹/₂ cupfuls.
3. Stir well:  the mixture should be firm and not fluid.
4. Cool then divide and shape into 12 croquettes.
5. To finish: Roll in flour and then in beaten egg. Roll each one in fresh breadcrumbs.
6. Saute the croquettes  rapidly in hot melted butter. Serve immediately.
7. A puree of chestnuts, or almost any vegetables can accompany this dish.

Bechamel Sauce

1. Melt the butter and add the flour.
2. Cook for 2 mins then gradually add the liquid (broth.)
3. Add the cream and bring to the boil to thicken.
4. Season, cool slightly and add the egg yolks, stirring well