Croquettes were commonplace when I was young as a way of using up the Sunday joint, cold with bubble and squeak for washday Monday and croquettes on Tuesday. They have fallen from fashion but I still love them. This is a particularly tasty recipe and the sherry gives it a fine lift.
For the sauce, make a roux with the butter and flour and slowly blend in the milk. Simmer over a gentle heat until thickened. Wash, trim and chop the mushrooms. Finely chop the leftover beef. Heat the butter in a frying pan and sauté the mushrooms for 1 minute. Add the beef and sherry and season well. Cover and cook over a low flame for 5-10 minutes. Combine with the white sauce and parsley and allow to cool. The mixture should be well seasoned and very thick. Chill the mixture and divide into croquettes the size of small potatoes. Roll in the flour and then in the breadcrumbs. Fry in deep fat until golden brown. Serve with a tomato sauce or a mushroom and sherry sauce.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.