Croquettes à la Sully (Sully-Style Croquettes)

Ingredients

• Chicken forcemeat (hachis de volaille)
• 125 grams Foie gras purée
• 40 grams Fine chicken forcemeat (farce fine de volaille)
• 30 grams per croquette Foie gras mixture (prepared)
• 1 small ball per croquette Truffle (truffe)
• Chicken forcemeat coating layer (hachis de volaille)
• Fine breadcrumb (mie de pain excessivement fine)
• Oil or fat for frying
• Mushroom velouté essence (Velouté à l'essence de champignons)

Instructions

1. Prepare two distinct components:
2. Make a chicken forcemeat (hachis de volaille) linked with a velouté of mushroom essence (velouté à l'essence de champignons — a creamy mother sauce enriched with concentrated mushroom stock), reduced to proper consistency.
3. Combine foie gras purée with fine chicken forcemeat in the proportion of 40 grams forcemeat to 125 grams purée.
4. Shape the foie gras mixture into balls of approximately 30 grams each, formed like small eggs. Enclose a small truffle ball at the center of each.
5. Wrap each foie gras-truffle core completely in a layer of the chicken forcemeat, shaping to resemble a small hen's egg in both form and size.
6. Breed à l'anglaise (English-style: coat with flour, dip in beaten egg, then coat with extremely fine breadcrumb). Fry to order (frire au moment) in hot fat until golden.
7. Serve accompanied by the mushroom velouté essence.