Truffle croquettes


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

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.


  • 300 ml single cream
  • 50 g unsalted butter
  • 50 g


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