Recipe For Cooking Mushroom Croquettes

(Annie P. Doughty, Boston)

Clean and peel half a pound of mushrooms, chop the stems and peelings and simmer twenty minutes in milk or white stock to cover; strain through a cheesecloth and reserve the liquid. Make a sauce of one fourth cup of butter, half a cup of flour, one cup, each, of the mushroom liquor and cream. Season with half a teaspoonful of salt, one fourth teaspoonful of paprika and a grating of nutmeg. Sauté the caps cut small in a little butter until tender; add two hard-boiled eggs, rubbed through a sieve, a tablespoonful of chopped parsley, the sauce, and the yolks of two raw eggs. Mix thoroughly and spread on a dish to cool. Shape into croquettes, egg-and-bread-crumb and fry in deep fat.