Croquettes de Volaille (Poultry Croquettes)

Ingredients

• Poultry flesh
• Mushrooms
• Truffles
• Velouté with mushroom essence
• 3 egg yolks
• Egg and breadcrumbs
• Clear Sauce Demi-glace or sauce Périgueux

Instructions

1. Cut the poultry flesh, mushrooms and truffles into a salpicon, in the proportions established in the initial formula.
2. Bind with a reduced Velouté flavoured with mushroom essence, adding 3 egg yolks per 300 grammes of mixture at the moment of mixing.
3. Shape into rectangular croquettes, bread them à l'anglaise and fry at the moment of serving.
4. Serve accompanied by clear Sauce Demi-glace or sauce Périgueux.