Chicken Rissoles

• 4 oz. cooked chicken
• 2 oz. cooked ham or tongue
• 4

Chop chicken and ham finely, dice mushrooms and truffle. Melt the butter in a saucepan, stir in flour, add stock gradually, stir and boil until cooked. Add chicken mixture to sauce, reheat, season, then add mushrooms and truffle, stir in cream or milk and allow to cool. Roll pastry very thinly, cut into rounds about 2