4089 Croquettes de Crosnes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix some nearly cooked artichokes with very well reduced Sauce Allemande allowing dl (12 fl oz or U.S. cups) sauce per 500 g (1 lb 2 oz) artichokes. Spread on a buttered tray and allow to cool.

Divide into approximately 60 g (2 oz) pieces, mould into balls, flat round cakes or pear shapes etc.; flour, egg and breadcrumb them and deep fry in very hot fat 5–6 minutes before being required.

Drain on a cloth, sprinkle lightly with salt and arrange on a serviette on a dish; garnish with bouquets of very green fried parsley.