CookEat Recipe
Roman Chicken and Tongue Wafer Fritters
A firm milk-sauce filling of roast chicken, cooked salted tongue, prosciutto and truffle enclosed in breaded edible wafers and fried.
Method
Steps
Step 1
Gather the ingredients: 50 g already fully cooked roast chicken breast, skin removed; 40 g ready-to-eat cooked salted beef tongue; 30 g prosciutto containing lean and fat; 1 tablespoon grated Parmesan; 1 small edible truffle, about 10 g; a pinch of nutmeg may replace it; 200 ml milk; 30 g butter; 30 g plain flour; About 40 small squares of plain unsweetened edible baking wafer sheets, about 5 cm across; 2 eggs, beaten, for coating; About 100 g fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Use promptly refrigerated, fully cooked roast chicken and ready-to-eat cooked salted tongue. Remove any chicken skin and cut the chicken, tongue and prosciutto into very small dice. Slice the truffle thinly. These weights refer to the prepared meat, not raw chicken or raw cured tongue.
Step 3
Melt the butter, stir in the flour and cook while stirring for about 1 minute. Gradually whisk in the milk and cook gently, stirring, until very thick and smooth, about 5–8 minutes. Add the diced meats, Parmesan and sliced truffle, stir thoroughly and heat the filling to 74°C.
Step 4
Spread in a shallow dish, cool promptly and refrigerate until thoroughly cold and firm, about 45–60 minutes. If no truffle is available, use the source alternative of a small pinch of nutmeg instead.
Step 5
Cut the plain edible wafer sheets into about 40 squares. Dip a bottom square in beaten egg and lay it on breadcrumbs. Put a small walnut-sized mound of filling in the middle. Dip a second square in egg, coat only the face that will be outside with breadcrumbs and place it over the filling. Seal its edges to the bottom wafer and add more crumbs outside if needed. Make about 20 parcels and keep them cold while completing the batch.
Step 6
Heat the oil to about 170°C and fry in small batches for about 3–5 minutes, turning carefully, until golden and fully heated to 74°C at the centre. Drain and serve hot. The filling contains no raw yolk; the two beaten eggs here are for the outer coating only.
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