Croustades Pommes d'Or (Golden Apple Croustades of Veal and Poultry Forcemeat)

Ingredients

• Round of veal
• Poultry flesh
• The ordinary seasoning for forcemeats
• 250 grammes pommes Maître-d'hôtel
• 6 egg yolks
• Egg and breadcrumbs
• Truffles
• Velouté with truffle essence

Instructions

1. Pound two-thirds well-trimmed round of veal cut in large dice with one-third poultry flesh, with the ordinary seasoning for forcemeats.
2. Add 250 grammes of pommes Maître-d'hôtel per 500 grammes of veal and poultry, and 6 yolks per pound of forcemeat.
3. Pass the mixture through a coarse sieve.
4. Mould into balls the size of a small apple, bread twice à l'anglaise, and fry to a light golden colour.
5. Through a small opening made for the purpose, remove the forcemeat from inside, leaving a quarter of a centimetre adhering to the crust.
6. Cut the removed forcemeat into small dice and add the same quantity of truffles cut in the same way.
7. Bind this salpicon with a Velouté flavoured with truffle essence.
8. Fill the croustades with the salpicon, close the opening with the piece removed in hollowing them out, and dress on a napkin.