|Cooked chicken||4 Ounce|
|Cooked ham/Tongue||2 Ounce|
|White stock||1⁄4 Pint|
|Puff pastry||1 (Using 4 Oz Flour)|
|Frying cooking oil||2 Cup (32 tbs) (For Frying)|
Chop chicken and ham finely, dice mushrooms and truffle.
Melt the butter in a saucepan, stir in flour, add stock gradually, stir and boil until cooked.
Add chicken mixture to sauce, reheat, season, then add mushrooms and truffle, (stir in cream or milk and allow to cool.
Roll pastry very thinly, cut into rounds about 2 in in diameter.
Place 1 teasp of mixture on to half the rounds, dampen the edges, put other pastry rounds on top, and seal well.
(Alternatively, cut 4-in rounds, put mixture on each and fold in half.) Coat rissoles with egg and breadcrumbs, fry in hot deep fat until golden brown, then drain well.
Serving size: Complete recipe
Calories 7620 Calories from Fat 6092
% Daily Value*
Total Fat 685 g1054.1%
Saturated Fat 151.3 g756.5%
Trans Fat 1 g
Cholesterol 597.6 mg199.2%
Sodium 1494.9 mg62.3%
Total Carbohydrates 298 g99.4%
Dietary Fiber 15.2 g60.6%
Sugars 199.8 g
Protein 79 g158.5%
Vitamin A 67.3% Vitamin C 2.4%
Calcium 92.1% Iron 83.7%
*Based on a 2000 Calorie diet