1149 Croquettes à la Dominicaine

Method

Prepare a mixture of 100 poached oysters, half their weight of diced mushrooms and dl (9 fl oz or 1⅛ U.S. cups) Sauce Béchamel containing one-third its quantity of thick Soubise and finished with Lobster Butter and a little Cayenne. Mould into elongated ovals with flour, then egg and breadcrumb, deep fry and serve in the usual manner.

Accompaniment

Sauce Vin Blanc containing the reduced cooking liquor from the oysters.

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