Toadstools, Mushrooms, Fungi, Edible and Poisonous

Croquettes

To one pint of any well-cooked toadstool of meaty species, add two hard-boiled eggs, a sprig of parsley; pepper and salt to taste; chop all very fine, then take two level tablespoonfuls of butter and one of flour, put over the fire with the toadstools and eggs; mix thoroughly together, set aside to cool. When cold, shape, dip in egg and bread crumbs, and fry in hot oil, butter or fat.

McIlvaine.