1160 Croquettes Sully

Method

Prepare

  1. a mixture of finely chopped chicken mixed with reduced Velouté containing mushroom essence, and a purée of foie gras mixed with a fine chicken forcemeat in the proportions of 40 g ( oz) forcemeat per 125 g ( oz) purée.

    Mould the foie gras mixture into 30 g (1 oz) egg-shaped pieces enclosing a small ball of truffle in each; then envelop each in a coating of the chicken mixture so as to give the shape and size of a small chicken’s egg. Flour, egg and breadcrumb using very fine breadcrumbs and deep fry at the last moment.

Accompaniment

Velouté flavoured with mushroom essence.

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