Croquettes à la Sully (Poultry Croquettes with a Foie Gras and Truffle Centre)

Ingredients

• Poultry
• Velouté with mushroom essence
• Purée of foie gras
• Fine poultry forcemeat
• Truffle
• Egg and exceedingly fine breadcrumbs
• Velouté with mushroom essence

Instructions

1. For the first mixture, bind a hash of poultry with reduced Velouté flavoured with mushroom essence.
2. For the second mixture, combine purée of foie gras with fine poultry forcemeat, in the proportion of 40 grammes of forcemeat per 125 grammes of purée.
3. Roll the foie gras mixture into portions of about 30 grammes shaped like a small egg, enclosing a little ball of truffle in the centre of each.
4. Wrap each in a coating of the poultry hash, giving the croquettes the shape and size of a small hen's egg.
5. Bread à l'anglaise using exceedingly fine breadcrumbs, and fry at the moment of serving.
6. Serve accompanied by Velouté flavoured with mushroom essence.