2116 Croquettes de Homard

Lobster Croquettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare a Salpicon of lobster, mushrooms and truffles and mix together with a little Sauce Béchamel finished with Lobster Butter. The proportions and method should be in accordance with the instructions given in the article on Croquettes.

Divide the prepared mixture into pieces of approximately 75 g ( oz) each, mould oval-shape and flour, egg and breadcrumb.

Deep fry when required and serve on a serviette garnished with fried parsley and accompanied with Sauce Homard.