Croquettes de Gibier (Game Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Game flesh
- Mushrooms
- Truffles
- Sauce Demi-glace
- Clear Sauce Poivrade
Instructions
- Cut any available game flesh, with mushrooms and truffles, into a salpicon, using the ordinary proportions.
- Bind the salpicon with reduced sauce Demi-glace.
- Shape into cork-shaped croquettes and finish them following the general croquette formula.
- Serve accompanied by clear Sauce Poivrade or a light game coulis.