Fried croutons in a carriage
Instructions
Put the dried mushrooms in warm water to soften.
Meanwhile prepare a velvety sauce: melt the butter in a saucepan and add 40 g of flour, stirring with a wooden spoon to remove any lumps.
then dilute with hot broth, add salt and pepper to taste and simmer fresh flame for another 10 minutes, never stop stirring.
Rinse, wring and pressed the mushrooms.
Do heat two tablespoons of oil in a saucepan and put to dry chopped garlic, Basil and Mint.
Add the mushrooms to the sauce, add salt and pepper; After a few moments of Browning, wet with a few tablespoons of water and leave to thicken the sauce Merry flame.
Now add the mushrooms with their sauce veloute sauce and mix well.
Private the slices of bread outer crust, and then quickly pass into the milk and gently strizzatele.
Place a spoonful of mixture on a slice of bread; cover with another slice and compress the bag of tightening borders.
Continue so until exhaustion ingredients.
Pass the toast in the remaining flour, then in eggs with a pureed salt pot, then in breadcrumbs and FRY in the remaining hot oil; as they are ready, toss them on a sheet of absorbent paper towel to remove the excess grease and keep warm on serving dish.
Serve immediately.
