1353 Croquettes d’Oeufs

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.