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