Egg Croquettes (Cromesquis d'Oeufs)

Ingredients

• hard-boiled eggs
• mushrooms (champignons)
• truffles
• 3.5 deciliters Allemande sauce (béchamel-based velouté), reduced
• 60 grams total mixture per portion
• light frying batter (pâte à frire légère)
• oil for deep frying
• fresh parsley, fried
• Tomato sauce

Instructions

1. Cut the whites and yolks of hard-boiled eggs into dice. Add mushrooms and truffles in the same proportions as you would for ordinary croquette mixtures.
2. Bind the mixture with Allemande sauce (a reduced velouté enriched with egg yolk), using 3.5 deciliters per pound of salpicon.
3. Once the mixture is cold, portion it into 60-gram pieces and shape them into small patties or discs.
4. Dip each piece in light frying batter and deep-fry just before serving.
5. Drain on a cloth napkin, garnish with fried parsley in the center, and serve Tomato sauce on the side.