Croquettes à la Bohémienne (Foie Gras and Truffle Croquettes)

Name: Croquettes à la Bohémienne (Foie Gras and Truffle Croquettes)
Cuisine: France
Ingredients: Foie gras; Truffles; Sauce Allemande; Truffle; Sauce Périgueux

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Foie gras
Truffles
Sauce Allemande
Truffle
Sauce Périgueux

Instructions

Cut the foie gras and the truffles into a salpicon, in the proportions of two-thirds foie gras to one-third truffle.
Bind the salpicon with sauce Allemande.
Shape into croquettes in the form of pears and finish them following the general croquette formula.
Imitate a stalk on each with a piece of truffle.
Serve accompanied by Sauce Périgueux.