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6 Ways To Achieve Natural Arthritis Pain Relief Choosing the Right Glucose Meter Measuring Vision With Field Tests New Treatment for Chronic Non-healing Wounds Unveiled
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1 small emu egg, boiled, chilled and peeled Chop the boiled emu egg and mushrooms until they are the consistency of coarse corn meal. Add the salt and pepper, mixing well. Melt the butter in a saucepan over low heat; stir in the flour. When the mixture is smooth and free of lumps, add the 2 1/4 cups of milk and continue to cook over very low heat, stirring constantly until the mixture is smooth and creamy. Add 3/4 cup of the thick cream sauce to the chopped egg and mushroom mixture, mixing well. Spread the mixture over the bottom of a flat pan. Place in the coldest part of the refrigerator for 1 hour to become firm and solid. Reserve the remaining cream sauce for later use. When chilled and firm, form the mixture into balls about the size of a chicken egg. Beat the additional raw egg until frothy, add the additional milk; mix well. Dip each egg ball into the egg milk mixture and then roll in the bread or cracker crumbs until completely covered. Fry the croquettes in hot oil until they are a golden brown. Remove from the oil and drain on paper towels. Reheat the remainder of the cream sauce over slowly boiling water in a double boiler. Place the croquettes on plates, ladle a serving of cream sauce over each and sprinkle with minced parsley. Serves 6. |
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