Turkey croquettes

TURKEY CROQUETTES 09712 INGREDIENTS for 4 PEOPLE 1 kg Turkey breast fillet, 500 g mushrooms, 2 tablespoons of peanut oil, a d? l chicken stock, 5 eggs, 20 cl of fresh cream, 100 g of breadcrumbs. For the puree: 600 g celeriac in pieces, 600 g of broccoli, 2 teaspoons dried calf Fund, 50 g butter, 30 cl of fresh cream, salt, pepper. Do Brown the Turkey and mushrooms, for 10 minutes, in oil; then add the broth, cover and let simmer for an hour fresh focus. When cooked remove meat and mushrooms, tritatali and place in a bowl. Separate the egg whites from the yolks. Mix 100 g of mincemeat, 2 ladles of soup, fresh cream, egg yolks, salt and pepper; stir this mixture to the remaining minced meat. Formed 16 croquettes, put them in egg whites and then in the breadcrumbs and let them solidify, for 15 minutes, in the freezer. After this period, put them in parchment paper and put them in bags to freeze. The day of tasting, do the croquettes, Brown 3 minutes on each side, into the hot oil, drain and serve. Accompanied with mashed potatoes: Cook the celeriac and broccoli for 40 minutes to steam and mix them together at the bottom of the calf. Let cool, then freeze the mixture in two bags. The day that you decide to eat croquette, warm mashed potatoes, for 30 minutes, soft focus, add a little butter and cream, salt and pepper. Serve accompanied with mashed potato croquettes.