1143 Croquets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The mixture is invariably composed of a farinaceous paste such as fresh noodles which should be cooked in boiling salted water and kept a little firm, then drained and mixed with a good amount of lean ham cut in fine Julienne, some reduced Sauce Béchamel and grated cheese.

Spread the mixture cm ( in) thick on a buttered tray and allow to become cold.

Mould the mixture into rectangles 7–8 cm (2¾–3¼ in) long by 3 cm (1⅕ in) wide. Egg and breadcrumb twice using very fine breadcrumbs so as to give a double thickness of outside crust and deep fry at the last moment in very hot fat.

Arrange on a serviette and garnish with fried parsley.