Croquettes à la Gastronome

Ingredients

• 3 parts game bird fillets (filets de gibier à plume)
• 1 part truffles
• Suprême sauce (sauce Suprême)
• 1 third (of the sauce volume) truffle purée (purée de truffes)
• chestnut purée (purée de marrons)

Instructions

1. Prepare a salpicon (finely diced mixture) of game bird fillets and truffles in the proportion of three parts fillets to one part truffes. Bind the mixture with Suprême sauce (a creamy sauce based on light poultry stock), to which you add one-third its volume of truffle purée. Reduce the bound mixture carefully until it reaches the proper consistency for forming.
2. Form the mixture into cork-shaped croquettes (bouchon shape — tapered and rounded).
3. Fry or finish as desired for croquettes.
4. Serve accompanied by a very light chestnut purée (purée de marrons très légère).