Mushroom croquettes

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (17)
For the croquettes
Another version
Instructions (14)
  1. Wipe and trim the mushrooms, cut them into dice, and cook them with an ounce of butter till soft.
  2. Add, whilst the mushrooms are hot, enough fine breadcrumbs to make a stiffish paste.
  3. Season with salt, pepper, a tiny spray of minced parsley, a dust of grated nutmeg, and an egg to bind it all.
  4. Turn the mixture out, and when cold make it into balls the size of a chestnut.
  5. Brush these with the white of an egg.
  6. Roll them in fine breadcrumbs.
  7. Fry in plenty of hot fat till of a golden brown.
  8. Drain well and serve.
Another version
  1. Add a well beaten egg and a few breadcrumbs to half a pint of any good rich mushroom purée.
  2. Cut some rounds of fat bacon.
  3. Lay a teaspoonful of the mushroom mixture on to half the number of rounds of bacon and cover with the rest of the bacon, pinching the edges well together to keep in the mince.
  4. Press them into a good shape.
  5. Egg them, and roll in either breadcrumbs or crushed vermicelli.
  6. Fry as before.
Original Text · last edited 4 days ago
Mushroom croquettes.—Wipe and trim the mushrooms, cut them into dice, and cook them with an ounce of butter till soft; add, whilst the mushrooms are hot, enough fine breadcrumbs to make a stiffish paste, season with salt, pepper, a tiny spray of minced parsley, a dust of grated nutmeg, and an egg to bind it all; now turn it out, and when cold make it into balls the size of a chestnut, brush these with the white of an egg, roll them in fine breadcrumbs, and fry in plenty of hot fat till of a golden brown, drain well and serve. Another version is: Add a well beaten egg and a few breadcrumbs to half a pint of any good rich mushroom purée. Now cut some rounds of fat bacon, and lay a teaspoonful of the mushroom mixture on to half the number of rounds of bacon and cover with the rest of the bacon, pinching the edges well together to keep in the mince; press them into a good shape, egg them, and roll in either breadcrumbs or crushed vermicelli, and fry as before.
Notes
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