1160 Croquettes Sully

Name: Croquettes Sully
Cuisine: France
Ingredients: 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 (1½ oz) forcemeat per 125 g (4½ 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.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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a mixture of finely chopped chicken mixed with reduced Velouté containing mushroom essence, and a purée of foie gras mixed with a fine chic