Beef and Mushroom Croquettes with Sherry

Name: Beef and Mushroom Croquettes with Sherry
Ingredients: 2 tsp flour; salt and freshly ground pepper flour dry breadcrumbs; 150ml/¼ pint milk; 2 tsp butter; salt and freshly ground pepper flour dry breadcrumbs; 2 tbsp sherry parsley, finely chopped; salt and freshly ground pepper flour dry breadcrumbs; salt and freshly ground pepper flour dry breadcrumbs; 20g/¾oz butter; 2 tbsp sherry parsley, finely chopped; 55g/2oz mushrooms; 350g/12oz cooked beef

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

55g/2oz mushrooms
350g/12

Dinner
Main course
Spicy

Method

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