Clean the mushrooms and cut off the tips of the stalks. Finely chop the ham and parsley.

Melt half the butter in a saucepan, sprinkle on 25 g/1 oz flour and stir over the heat until golden.

Gradually add the milk and simmer the sauce for 10 minutes, stirring continuously. Leave the sauce to cool slightly, then stir in two egg yolks.

Beat the two remaining egg yolks with the egg whites. Skin and trim the game, and mince twice through the finest blade of the mincer.

Mix the mince with the sauce, ham, parsley, 25 g/1 oz flour, the remaining butter, the Madeira, salt, pepper and allspice, and knead to form a smooth dough.

Wet your hands and surround each mushroom with a ball of the mixture, lightly pressing the meat together. Coat the balls with the remaining flour, then the beaten egg and finally the breadcrumbs.

Heat the oil for deep-frying to 180C/350f. Fry the croquettes for 6-8 minutes until brown and crispy.

Drain on absorbent kitchen paper and leave to cool. Serve with Cumberland sauce or cranberry jelly.