Egg Croquettes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hard-boiled eggs
- Béchamel sauce (or Allemande sauce if using meat stock)
- fine breadcrumbs
- oil or fat for frying
- fresh parsley
- Crème sauce
Instructions
- Prepare the binding paste (appareil) as you would for ordinary Cromesquis (Cromesquis ordinaires). If the preparation is lean (en maigre), replace the Allemande sauce with Béchamel.
- Divide the mixture into equal portions and shape each into an egg form. Bread them à l'anglaise (English-style breading) using very fine breadcrumbs, and deep-fry just before serving.
- Arrange on a napkin with fried parsley in the centre. Serve a Crème sauce separately on the side.