Turkey Croquettes

Ingredients

  • 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

Method

Heat the turkey, ham and cooked mushrooms together gently in a covered casserole with 1/2 glass of Madeira for 5 mins.

Make the Bechamel Sauce (see below) and add 11/2 cupfuls.

Stir well: the mixture should be firm and not fluid.

Cool then divide and shape into 12 croquettes.

To finish: Roll in flour and then in beaten egg. Roll each one in fresh breadcrumbs.

Saute the croquettes rapidly in hot melted butter. Serve immediately.

A puree of chestnuts, or almost any vegetables can accompany this dish.

Bechamel Sauce

Melt the butter and add the flour.

Cook for 2 mins then gradually add the liquid (broth.)

Add the cream and bring to the boil to thicken.

Season, cool slightly and add the egg yolks, stirring well