1149 Croquettes à la Dominicaine

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.