Croquettes A La Josephine Recipe

Instructions

1. Mix thoroughly two cups of mashed sweet potatoes, four tablespoons of melted butter, four tablespoons of cream, one tablespoon of chopped parsley, one-half teaspoon of salt and a little cayenne; add the beaten yolks of two eggs to this and stir over the fire until the mixture leaves the sides of the saucepan, then set it aside to cool.
2. Chop finely one cup of the dark meat of cold turkey, mix with it a little of the brown sauce with which it was served when roasted, and form into small balls.
3. Surround these balls with the sweet potato mixture, about one tablespoon to each, making larger balls of uniform size.
4. Egg and bread crumb them and fry in deep fat.
5. Serve on a napkin garnished with parsley and accompany with a white or cream sauce flavored with a teaspoon of Worcestershire.