Egg Croquettes

Directions

1. 1
   Chop the eggs and mushrooms until they are the consistency of coarse corn meal.
2. 2
   Add the salt and pepper and mix well.
3. 3
   Melt the butter in a saucepan over low heat; stir in the flour.
4. 4
   When the mixture is smooth and free of lumps, add the milk and continue to cook over very low heat, stirring constantly, until the mixture is thick and creamy.
5. 5
   Add 1/2 cup of the thick cream sauce to the chopped eggs and mushrooms.
6. 6
   Reserve the rest of the cream sauce until later.
7. 7
   Mix the eggs, mushrooms and cream sauce together well and spread over the bottom of a flat pan.
8. 8
   Place in the coldest part of the refrigerator for 1 hour to become firm and solid.
9. 9
   When chilled and firm, form the mixture into balls about the size of an egg.
10. 10
    Beat the additional raw egg until frothy, add the additional milk; mix well.
11. 11
    Dip each ball into the egg-milk mixture and then roll in the bread or cracker crumbs until completely covered.
12. 12
    Place the croquettes in the hot oil and fry until they are a golden brown.
13. 13
    Remove from the oil and place on a paper towel to drain.
14. 14
    Reheat the remainder of the cream sauce over slowly boiling water in a double boiler.
15. 15
    Serve the croquettes with a portion of the hot cream sauce.
16. 16
    Sprinkle with the minced parsley for added flavor and color.