Chicken Croquettes

Ingredients

• Salpicon (diced mixture) of chicken meat
• Mushrooms
• Truffles
• Velouté (silky sauce) with mushroom essence
• 3 egg yolks Egg yolks
• Breadcrumbs
• Oil or fat
• Demi-glace claire (light demi-glace) or Périgueux sauce

Instructions

1. Prepare a salpicon (finely diced mixture) combining chicken meat, mushrooms, and truffles in the proportions specified in the initial formula. Bind this mixture with a reduced velouté made with mushroom essence. At the moment of combining, add 3 egg yolks per 500 grams of the mixture and stir thoroughly.
2. Shape the mixture into rectangles. Bread them à l'anglaise (English-style: coat in breadcrumbs after dipping in egg wash) and fry in hot oil at the last moment before serving.
3. Serve with either a clear demi-glace or Périgueux sauce (demi-glace with truffles and diced ham).