Lowney’s – Sweetbread and Mushroom Croquettes

Ingredients

• 1 cup mushrooms cut in small pieces (approx. 100g)
• salt and pepper
• 1 cup cold cooked sweetbreads cut in dice (approx. 175g)
• lemon juice and onion juice
• 1 cup Croquette Sauce (240ml)

Method

1. Sauté mushrooms in butter; add sweetbread, seasonings, sauce.
2. Shape, dip in crumbs, egg and crumbs, and fry.

Title

Lowney’s Cook Book

Author

Maria Willet Howard