Mushroom croquettes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration I. Sop, s. 166 (falt i det fri)

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1
Prepare the mushrooms
Boil the cleaned mushrooms in boiling water. Drain, dry and chop them very finely.
2
Make the mixture
Melt the butter, stir in the flour and thin with the cream. Bring to the boil and remove from the heat. Stir in the seasoning, the parsley, the beaten eggs and the chopped mushrooms. Mix well and spread the mixture out on a large dish.
3
Shape and fry
When the mixture is completely cold, shape it into croquettes. Dip them in egg, rusk crumbs and egg again, and fry them golden brown in lard. Serve hot with brown, sharp sauce.
4
On the consistency
If the mixture is too loose, stir in crushed rusk.

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