Croquettes (Base Proportions for the Mixtures)

Ingredients

• 500 grammes salpicon of the principal element: chicken
• 250 grammes mushrooms or cèpes (half the weight of the principal element)
• 160 to 170 grammes ham or tongue (a third)
• 100 grammes truffle (a fifth)
• 4 décilitres reduced sauce per 500 grammes of salpicon
• butter

Instructions

1. Take the dominant element — chicken, game, fish or shellfish — which gives the croquettes their name, and regulate the auxiliary elements on it: half its weight in mushrooms or cèpes, a third in ham or tongue, a fifth in truffles.
2. Thus for 500 grammes of salpicon of chicken or game, allow 250 grammes of mushrooms or cèpes, 160 to 170 grammes of ham or tongue and 100 grammes of truffle.
3. Allow 4 décilitres of reduced sauce, in keeping with the principal element, per 500 grammes of salpicon.
4. Mix the salpicon into the reduced sauce.
5. Spread the mixture on a buttered dish and let it cool.
6. Shapes are variable and optional.