| 1 |
Melt the butter in a saucepan over low heat and cook the onion for 5 minutes, or until translucent. Add the mushrooms and cook, stirring occasionally over low heat, for 5 minutes. Add the flour and stir over medium-low heat for 1 minute, or until the mixture is dry and crumbly and begins to change color. |
| 2 |
Remove the pan from the heat and gradually add the milk, stirring constantly until smooth. Add the stock and return to the heat, stirring constantly until the mixture boils and becomes very thick. Stir in the ham and some black pepper, then transfer to a bowl to cool for about 2 hours. |
| 3 |
When completely cool, roll 3 tablespoons of the mixture into croquette shapes about 2-1/2 inches long. Place the extra flour, beaten eggs and bread crumbs in three shallow bowls. Toss the croquettes in the flour, then in the eggs, allowing the excess to drip away, then toss in the bread crumbs. Place on a baking sheet and refrigerate for about 30 minutes. |
| 4 |
Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Deep-fry the croquettes, in batches, for 3 minutes, turning to cook on all sides, until browned and heated through. Drain on crumpled paper towels. Serve hot. |
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