Label
All
0
Clear all filters

1176 Fondants

Appears in

By Auguste Escoffier

Published 1903

  • About
This name denotes a kind of small Croquette which is always made pear shape; the mixture is made of a single purée or a purée of a basic ingredient with other purées in the appropriate proportions.

They are egg and breadcrumbed using very fine fresh white breadcrumbs and are deep fried at the last minute. Arrange on a serviette with fried parsley.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title