Chicken Croquettes (Croquettes de Volaille)

Ingredients

• 400 gChicken
• 100 gTruffle
• 100 gMushroom
• 350 mlAllemande sauce
• 100 gBreadcrumbs
• 2 pcsEgg
• 30 mlVegetable oil
• 10 gButter
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Finely dice cooked or roasted chicken (skin removed).
   • Carefully peel and finely dice the truffle.
   • Clean mushrooms and dice them finely.
2. 2

   Make filling

   • Melt butter in a wide pan over medium heat and briefly sauté the mushroom dice until they release liquid and take color.
   • Add chicken and truffle and briefly sauté together.
   • Pour in Sauce Allemande (300–350 ml) and reduce briskly while stirring until the mixture is thick and well bound.
   • Season with salt and pepper, transfer to a shallow dish and cool completely (chill 30–60 minutes).
3. 3

   Shape, bread and fry

   • Shape the cooled mixture into croquettes (rolls or balls).
   • Dip each croquette in beaten egg, then coat evenly with breadcrumbs.
   • Heat vegetable oil in a pan (or use enough for shallow frying) to about 170–175 °C and fry croquettes in batches until golden (approx. 2–3 minutes per side). Drain on paper towels.
   • Serve warm.