1153 Croquettes de Homard

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Salpicon of lobster, mushrooms and truffle mixed with some reduced Sauce Béchamel which has been finished with red colouring butter and seasoned with Cayenne. Mould into the shape of elongated eggs with flour, then egg and breadcrumb, deep fry and serve in the usual manner.

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