Chicken kramouskys

Ingredients

• 1 portion chicken, minced (Cooked and finely minced. Use breast or thigh meat for best results.)
• 1 portion tongue, minced (Cooked tongue, finely minced. Ox tongue or lamb tongue work well.)
• 1 portion mushrooms, minced (Finely chopped. Button or chestnut mushrooms are a good choice.)
• 1 portion truffles, minced (Finely chopped. Canned or jarred truffles are acceptable if fresh are unavailable.)
• 1 portion thick sauce (A thick binding sauce such as a béchamel or velouté. Should be stiff enough to hold the mince together when cool.)
• 1 portion slices of bacon, previously boiled (Thin rashers of bacon, simmered in water until just cooked and pliable before use.)
• 1 portion batter (A simple coating batter. Should be smooth and thick enough to coat the bacon-wrapped parcels evenly.)

Instructions

1. 1Before you begin assembling the dish, place your bacon slices in a saucepan, cover with cold water, and bring to a gentle simmer. Cook for about 5 minutes until the bacon is just cooked through and pliable — not crispy. Remove from the water and lay flat on a plate to cool. This step ensures the bacon is tender enough to wrap around the filling and won't be raw inside after frying.
2. 2In a large mixing bowl, combine the minced chicken, minced tongue, minced mushrooms, and minced truffles. Mix well so all the ingredients are evenly distributed. This mixture is your salpicon — a classic term for a finely chopped savoury filling. Make sure all components are already cooked and cooled before mixing.
3. 3Add your thick sauce to the mince mixture a little at a time, stirring as you go, until the mixture holds together when pressed. Be careful not to add too much — the mixture should be stiff, not wet or sloppy. Think of it like a firm stuffing. If it's too loose, the portions will fall apart when wrapping. Allow the bound mixture to cool completely if it is at all warm — this will make it much easier to shape.
4. 4Using your hands or a spoon, divide the bound mince mixture into equal portions — roughly the size of a large cork or small sausage. You are aiming for compact, even shapes that will be easy to wrap and fry uniformly. Place them on a clean surface or plate as you work.
5. 5Take one of your pre-boiled bacon slices and lay it flat on your work surface. Place a portion of the mince mixture at one end and roll the bacon tightly around it, tucking in the sides if possible to fully enclose the filling. Repeat for each portion. If the bacon slice is long, you can trim it. The parcels should be snug and compact so they hold together during frying.
6. 6Prepare your batter in a bowl deep enough to submerge the parcels. One by one, carefully lower each bacon-wrapped parcel into the batter, turning to coat it evenly on all sides. Allow any excess batter to drip off before moving to the frying step. A thorough, even coating ensures a crisp, golden shell when fried.
7. 7Heat enough oil in a deep pan or wide frying pan to submerge or at least half-submerge the parcels. The oil is ready when a small drop of batter sizzles and rises immediately. Carefully lower the battered parcels into the hot oil in batches — do not crowd the pan. Fry, turning as needed, until all sides are a deep, crisp golden colour. Remove with a slotted spoon and drain briefly on a plate lined with paper towel. Serve immediately — this dish needs no sauce or vegetable, only bread and wine.