1351 Cromesquis d’Oeufs

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some hard-boiled eggs into small dice adding diced mushroom and truffle in the same proportion as for Croquette mixtures. Mix with well-reduced Sauce Allemande in the proportion of dl (12 fl oz or U.S. cups) sauce per 500 g (1 lb 2 oz) of diced ingredients.

Cool the mixture, divide into 60 g (2 oz) pieces and mould into round flat shapes. Dip in light frying batter and deep fry as required. Arrange on a serviette with fried parsley in the centre and serve accompanied with Tomato Sauce.

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