Products Needed:
7/8 lb. macaroni
2/3 lb. mushrooms (ceps or field mushrooms)
1 cup grated cheese
1/2 cup cream
1/2 cup stock
2 eggs
2 tbsp. dried crusts
vegetable oil
parsley greens
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Directions: Cook macaroni in 1 liter of salted water, cast in a colander, drain the water. Remove macaroni in a pan, pour stock, let it infuse, pour 2 oz of cheese and stir up. Add 2 oz of cheese, mixed with cream and egg, chopped mushrooms, stir and put the press.
Cut pressed mass into cubes, cover with the remaining egg, grated cheese, dip in egg again, cover with breadcrumbs and deep-fry.
When serving, arrange the croquets on a platter, covered with paper napkin. Top with greens.
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