Croquettes Chasseur (Game, Mushroom and Truffle Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Cooked flesh of feathered game
- Mushrooms
- Truffle trimmings
- Sauce Demi-glace with game essence
- Sauce Demi-glace with game essence
Instructions
- Cut the cooked flesh of feathered game, the mushrooms and the truffle trimmings into a salpicon.
- Bind the salpicon with a very stiff Sauce Demi-glace flavoured with game essence.
- Shape into rectangular croquettes and finish them following the general croquette formula.
- Serve accompanied by Sauce Demi-glace with game essence.