Croquettes à la Milanaise

Ingredients

• Cooked macaroni
• Poultry
• Scarlet tongue
• Truffles
• Béchamel sauce (béchamel — French mother sauce of butter, flour, and milk)
• Grated cheese
• Butter
• Egg
• Breadcrumbs
• Light tomato sauce, butter-enriched

Instructions

1. Combine blanched macaroni cut into short lengths with julienne of poultry, scarlet tongue, and truffles. Bind this mixture with tomato-flavored béchamel sauce that has been strongly enriched with grated cheese and reduced to a firm consistency.
2. Spread the mixture onto a buttered sheet pan in a layer 2.5 centimeters thick. Allow to cool completely.
3. Cut into 5-centimeter squares. Bread (paner) each piece using the standard egg-and-breadcrumb method. Fry at the moment of service.
4. Serve with light tomato sauce enriched with butter (Sauce Tomate légère beurrée).