Ingredients:
3 oz butter
3 oz flour
1 qt cream
1 pint milk
salt, red pepper, nutmeg
2 lb white turkey meat
1 lb mushrooms
2 oz fresh butter

Preparation:

1. Put three ounces of butter into a saucepan with three ounces of flour; make a light blond roux, and dilute it with a quart of cream and a pint of milk, add salt, red pepper and nutmeg, then reduce and despumate this sauce.
2. Add two pounds of white turkey meat, and a pound of mushrooms, all cut into three-sixteenths of an inch squares, and the mushrooms pressed free of all moisture; bring to a boil while stirring briskly with a reducing spatula, and incorporate slowly two ounces of fresh butter.
3. Divide it so as to make it into cork-shaped croquettes, two inches in length, which roll in beaten eggs and bread crumbs, and fry a fine color.

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