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Published 2014
As Phillipps thus indicated, a croquette is always quite small, but highly variable in shape (a ball, a cylinder, an egg shape, a rectangle, etc.); the basic ingredient is either vegetable or meat or fish (although occasionally something sweet) which is puréed or diced and bound together with a thick velouté sauce or panada; cooking is achieved by coating the croquette with breadcrumbs and deep-frying it, so that the exterior becomes golden and ‘crunchy’ (croquant). Potato croquettes are frequently met. Croquettes of salt cod are especially good.
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