CookEat Recipe
Veal, Sweetbread and Mushroom Croquettes
Deep-fried croquettes of cooked veal, food-grade sweetbread and mushrooms, served with cream sauce.
Method
Steps
Step 1
Clean food-grade sweetbread and cook separately to a proposed 74 °C; cool and chop. Cook mushrooms until moisture evaporates. Mix sweetbread, cooked chilled veal, mushrooms, onion, parsley, lemon, nutmeg, one egg and 60 g crumbs; shape small croquettes and chill.
Step 2
Dip croquettes in the second beaten egg and remaining fine crumbs. Fry in lard near 175 °C in batches until golden and centre reaches 74 °C; drain well.
Step 3
For sauce, cook flour in butter one minute, whisk in cream and simmer until smooth and fully hot. Serve croquettes at once with sauce separately alongside.
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