4183 Croquettes de Pommes de Terre Dauphine

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a potato croquette mixture and add 300 g (11 oz) very stiff Chou Paste per 1 kg ( lb) of potato mixture.

Divide into 50 g (2 oz) pieces, mould cork shape using flour, then egg and breadcrumb and deep fry in very hot fat approximately 5 minutes before service.

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