Croquettes à la Gastronome (Game Fillet and Truffle Croquettes)

Ingredients

• Fillets of feathered game
• Truffles
• Sauce Suprême
• Truffle purée
• Very light purée of chestnuts

Instructions

1. Cut the fillets of feathered game and the truffles into a salpicon, in the proportions of three-quarters game to one-quarter truffle.
2. Bind the salpicon with a sauce Suprême to which one-third of truffle purée has been added, well reduced.
3. Shape into cork-shaped croquettes and finish them following the general croquette formula.
4. Serve accompanied by a very light purée of chestnuts.