1158 Croquettes à la Nantaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Salpicon of either a single fish or of a mixture of several fish, plus one-third its weight of chopped mushrooms and mixed with some reduced fish sauce. Mould into small squares with flour, then egg and breadcrumb, deep fry and serve in the usual manner.