-
1
Add peas to a small pot of salted water; bring to a boil; simmer until tender.
-
2
In another pot of salted water, cook green beans and carrots until tender.
-
3
Drain very well on paper towels; chop all vegetables finely.
-
4
While the vegetables are cooking, heat 1 tablespoon oil in a small skillet until very hot; saute the mushrooms quickly over high heat for about 1 minute; chop finely.
-
5
In a saucepan, melt the butter with the remaining 5 tablespoons oil.
-
6
Stir in the flour; cook about 2 minutes, stirring constantly.
-
7
Add in the milk and broth gradually, continuing to stir.
-
8
Season well with salt and pepper; stir constantly until the sauce is thickened and smooth and has reached a boil.
-
9
Mix the sauce with all the vegetables (including the chopped truffles).
-
10
Cool, then chill for several hours until the mixture is firm enough to handle (this may be sped up by spreading the mixture in a thin layer on a large plate).
-
11
Form the croquettes into walnut-size balls, dip in the egg mixture, then coat with the bread crumbs.
-
12
Heat the oil at least 1/2 inch deep to about 365; fry the croquettes quickly, turning once, until they are golden.
-
13
(or, better, use a deep fryer).
-
14
Serve immediately.
