Name: Truffle croquettes
Yield: Serves 4
Ingredients: 2–3 tbsp seasoned flour; 1 small summer truffle (in season June-November); 1 egg, forked with its own volume of milk; Oil, for frying; 5–6 heaped tbsp dried breadcrumbs; Salt and freshly ground pepper; 300 ml single cream; 50 g unsalted butter; 50 g plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Mrs Beeton, queen of the leftovers, offers this tidy way of making the most of a little luxury. The truffle works best with something rich and slithery, and a creamy white sauce enclosed in a crisp crust fits the bill. It’s all a little fiddly, but worth the effort.

Ingredients

300 ml single cream
50 g unsalted butter
50 g

Method

To make a panada, the basis of all croquettes, heat the cream in a small pan to just below boiling point. Melt the butter in another small pan (don’t let it brown), stir in the flour and wait till it turns sandy (again, no browning). Whisk in the cream and bubble up, still stirring, till the sauce is really thick and comes away from the sides of the pan in a soft blob. Grate in the truffle and

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