Croquettes of foie gras

Today's recipe is a traditionals and delicious croquettes but with a special filling, artisan pate of alioli, you will be surprised by the taste!

Ingredients for 2 servings:
- 9 level tablespoons of flour
- 6 tablespoons of olive oil
- 700 ml of semi-skimmed milk
- 1 pinch of cinnamon
- Salt
- 1 jar of foie gras
- 1 egg
- Cookie chopped with garlic and parsley

Recipe:
- In a large skillet, pour oil, add the flour and stir constantly until golden.
- Pour the milk gradually while continuing stirring all the time with a whisk until the sauce begins to thicken.
- Add a little salt and cinnamon.
- Stir occasionally until you see the bechamel not have lumps and begins to bubble (not boiling).
- Add the foie gras and stir well until blended completely with the bechamel.
- Place it in a bowl and let stand and cool to room temperature.
- Cover the dish with foil and let rest in the fridge for about 3 hours so that later it's easier to shape the croquettes.
- Start form the croquettes and pass them in beaten egg and then in chopped cookies with garlic and parsley.
- Fry them over medium heat in a pan with plenty of olive oil until golden.
- Put them on a plate with paper towel to remove excess oil.

Bon appétit!