Vegetable and Truffle Croquette

1/4 pound fresh or frozen peas

Salt

2 green beans

2 small carrots, scraped and cut in halves lengthwise

6 tablespoons olive oil

8 medium mushrooms, brushed clean

3 tablespoons butter

3/4 cup flour

1 1/2 cups milk

1/2 cup chicken broth

Ground pepper

1 to 2 tablespoons drained and finely chopped truffles

2 eggs, lightly beaten with 2 teaspoons milk

Bread crumbs

Oil for frying

Place the peas in a small pot of salted water, bring to a boil, and simmer until tender. In another pot of salted water cook the green beans and carrots until tender. Drain very well on paper towels. Chop all the vegetables finely.

While the vegetables are cooking, heat 1 tablespoon of oil in a small skillet until very hot and sauté the mushrooms quickly over high heat for about 1 minute. Chop finely.

In a saucepan melt the butter with remaining 5 tablespoons of oil. Stir in the flour and cook for about 2 minutes, stirring constantly. Pour in the milk and broth gradually. Season with salt and pepper. Stir constantly until the sauce is thickened and smooth and has reached a boil.

Mix the sauce with all the vegetables (including chopped truffles). Cool, then chill for several hours until mixture is firm.

Form the croquettes into walnut-size balls, dip in the egg, then coat with the bread crumbs. Refrigerate. Heat the oil at least ½ inch deep to about 390° and fry the croquettes quickly, turning once, until they are golden.