1151 Croquettes à la Gastronome

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare a Salpicon of three-quarters of breast of game birds and one-quarter of truffles mixed with some well reduced Sauce Suprême. Mould cork shape with flour, then egg and breadcrumb, deep fry and serve in the usual manner.