Egg Croquettes with Mushroom Sauce

3 TBl. butter
3 Tbl. flour
3/4 c. milk
1/2 tsp. salt
Dash of paprika
4 hard-cooked eggs, chopped
1 Tbl. green onionminced
1 Tbl. parsley, minced
1/4 tsp. Worcestershire sauce
Dash of Tabasco
Cracker crumbs
1 egg, slightly beaten
Oil for deep frying

Mushroom Sauce

2 Tbl. butter
1/2 lb. mushrooms, sliced
2 Tbl. flour
1 c. chicken broth
1/2 tsp lemon juice
Salt and white pepper, to taste
Dash of Worcestershire sauce

Melt butter and add flour. Stir until blended. Blend in milk, salt and paprika. Stir continually over low heat until mixture is very thick and no longer starchy tasting, about 10 minutes. Remove from heat and add hard cooked eggs, onion, parsley ans seasonings. Chill. When cold, shape into croquettes. Roll in cracker crumbs; dip in beaten egg and again in the crumbs. Refrigerate over night. Fry in deep hot oil until a golden brown, about 2 to 5 minutes. Serve with Mushroom Sauce. Serves 6.

Mushroom Sauce: Melt butter; add mushrooms and cook about 5 minutes. Blend in flour and add chicken broth gradually. Cook until thickened, stirring constantly. Add seasonings and serve hot. Makes 1 3/4 cups