Croquettes de Dinde

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

One gets tired of everything, even of the best cold turkey; this is a very good way of using up the remnants. Scrape off the white flesh, trim it and cut it in small pieces, also cut in the same way some good ham (about quantities, if you have half a pound of turkey you should use a quarter of a pound of ham). Peel three ounces of mushrooms, chop them finely and cook them in butter: add a cupful of consommé and let it reduce by about half. Put in a little more butter, salt, pepper, chopped parsley and spices; cook slowly for ten minutes, pass through a sieve and bind with a yolk of egg. Then pour the sauce over the pieces of turkey and ham, mixing well. The mixture, which you let grow cold, should be of such a consistency that you can then, when quite cold, make croquettes with it, but it must be fairly soft all the same.

Beat an egg well, drop the mixture by small quantities at a time, roll in egg, then in breadcrumbs, again in egg and finish by another coating of breadcrumbs. Fry in very hot fat, drain well and serve with a sauce, according to taste.