1353 Croquettes d’Oeufs

Method

Prepare the mixture as for Cromesquis d’Oeufs—if required as a lenten dish replace the Sauce Allemande with Sauce Béchamel. Divide into 60 g (2 oz) pieces and mould egg shape; egg and breadcrumb with very fine breadcrumbs and deep fry as required.

Arrange on a serviette with fried parsley in the centre and serve accompanied with Cream Sauce.

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