1155 Croquettes à l’Indienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare equal quantities of rice poached in Fish Bouillon and a Salpicon of lobster, mixed with Sauce Béchamel flavoured with curry and coconut milk and well reduced. Mould cork shape with flour, then egg and breadcrumb, deep fry and serve in the usual manner.