INGREDIENTS

INSTRUCTIONS

Soak the bread in the milk for 5 minutes. Meanwhile, in a saute pan
melt butter until it foams. Add the mushrooms, toss together and cook
for 5 minutes. Then add the shallots, and season with salt and
cayenne pepper and continue to cook until the mushrooms are tender
and all the liquid is evaporated. Set aside to cool slightly. Squeeze
out the excess milk from the bread and the place in a bowl. Add the
rosemary, eggs, cheese, and mushrooms. Mix thoroughly and season with
the salt and cayenne pepper. In a saute pan heat olive oil until it
very hot. Place 2 tablespoons of the bread mixture into the bread
crumbs and lightly coat them. Using your hands, form them into
patties about 3/4-inch thick. Repeat the process for the remaining
mixture. Carefully place them into the hot oil, and sear them on each
side for 4 minutes. Remove the croquettes from the pan, drain on
paper towels and then place them on a service platter. For the
optional garnish, heat 2-inches of vegetable oil in a deep-fat fryer
or deep sauce pan until a deep-fat fryer thermometer registers 375
degrees. In batches, carefully place some parsley sprigs into the hot
oil. Fry about 30 seconds or until crisp, remove with a slotted and
drain on paper towels. Serve with the croquettes. This recipe yields
about 10 croquettes.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2197 broadcast 11-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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