Chicken Croquettes, Perigourdin

Chicken croquettes deep fried with mushrooms, truffles and tongue served with a Madeira mushroom truffle sauce.

Prepare some croquettes composed of chicken, mushrooms, two truffles cut into small square pieces and one ounce of cooked smoked tongue in small pieces. Fry them for four minutes, and serve. Heat half a pint of Madeira sauce, add to it one chopped truffle and six chopped mushrooms. Cook for five minutes, and serve in a sauceboat.