Serve these Viennese Croquettes with a spicy tomato dip for an unusual hot cocktail snack or as light supper dish accompanied by a green salad.7 eggs
3 oz. Cheddar cheese, grated
2 teaspoon black pepper
1 teaspoon prepared French mustard
1 oz. butter
8 oz. mushrooms, wiped clean and finely chopped
1 oz. flour
1 oz. dry breadcrumbs sufficient vegetable oil for deep-frying
In a medium-sized mixing bowl, beat 6 eggs, the grated cheese, pepper and mustard together until they are thorough-ly blended. Set aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the egg mixture and cook, stirring constantly, for 2 to 3 minutes or until the mixture becomes thick and creamy. Add the mushrooms and remove the pan from the heat.
Transfer the mixture to a plate and place it in the refrigerator for 2 hours.
Place the flour on one plate, the remaining egg, lightly beaten, on another and the breadcrumbs on a third.
Remove the mixture from the refriger- ator and cut it into 1-inch pieces. Coat the pieces first in the flour, then in the egg and finally in the breadcrumbs.
Fill a deep-frying pan one-third full with vegetable oil and place it over moderately high heat. Heat the oil until it registers 375 °F on a deep-fat thermom-eter or until a small cube of stale bread dropped into the oil turns light brown in 40 seconds.
Arrange the croquettes, a few at a time, in a deep-frying basket and place the basket in the oil. Fry the croquettes for 3 to 5 minutes or until they are golden brown. Remove the croquettes from the oil and place them on kitchen paper towels to drain. Keep warm while you fry and drain the remaining croquettes in the same way.