Have fun preparing this mushroom dish!
In the solid bechamel sauce made of butter, flour (I) and milk (one eighth or
Mix egg yolks, cheese, diced eggs (I), peas, roasted and diced mushrooms and parsley and season with salt, pepper and nutmeg (freshly grated).
Spread on a porcelain plate, put to cool and form ball croquettes.
Coat in flour (Ii), beaten egg (Ii) and breadcrumbs and fry in very hot fat until done.
Serve with tomato sauce
or green leaf salad Per unit approx.: 375 calories/1570 joules
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