Recipe of Christmas pot croquettes

Ingredients

• Meat left over from the stew (Chicken, what else was there, Veal, Pork and Serrano Ham)
• 1 scallion (large)
• 2 cloves Garlic
• Serrano ham (in tacos)
• 1 cup White Wine
• 1 cup Brandy
• 1 tablespoon of concentrated tomato
• A soup spoon of Foie-gras
• 1 tablespoon of Wheat Flour
• Milk (whichever you ask for)
• 1 Egg
• Breadcrumbs
• Olive Oil
• Nutmeg
• Salt and Black Pepper.

Directions

1. 1

   We will make the croquettes in two parts, the first will be to make the dough and once cold, roll them and shape the croquettes, we can once done, freeze them, I leave it to the taste of each cook. Prepare the leftover meat that we cut into small pieces, chop the garlic finely and brown it over medium low heat.

2. 2

   In the meantime, chop the onion and when the garlic cloves start to take color, add it, season and let it poach.

3. 3

   We take advantage of the time and cut the ham into small tacos. When we see that the onion is transparent, we add it to the stew, stir it so that it integrates.

4. 4

   After a couple of turns, we add the meat and the brandy, we increase the temperature so that it is roasted, after a couple of turns we add the wine and let the alcohol evaporate, after a few minutes we add the tomato that we integrated, then the foie gras until it is integrated, it has to be browned, not cooked so we work it on medium high heat.

5. 5

   Once we have achieved it, we shred the whole, I particularly like not finding pieces, however I leave it to everyone's liking.

6. 6

   Once crushed, add the flour and stir so that it can be cooked, then the milk you ask for, it should be a rather thick dough, we rectify it with salt and sprinkle with nutmeg to taste, stir until it peels off the walls of the container where we are doing it, it will be time to transfer it to a rather flat dish so that it cools down before we cool down before we cover it with transparent film, we stick it right on top to prevent it from crusting.

7. 7

   If we do them in the afternoon, we let them rest in the cold and the next day we roll them up, that's what I recommend. When we go to make them we prepare two containers, in one we put the beaten egg and in the other the breadcrumbs, there are those who pass them through flour beforehand, I don't usually do it, but go ahead who wants to make this formula.

8. 8

   As we are battering them, in this case I wanted to shape them into balls, we fried them, I recommend in a rather small container with plenty of oil, it is advisable to put a few at a time so that we can achieve a constant temperature. As they are done, we take them out and place them on kitchen paper so that they release excess oil.

9. 9

   It is best to let them cool down a little before tasting them, the croquettes are good hot or cold.