Croquettes de Homard (Lobster Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lobster
- Mushrooms
- Truffles
- Sauce Béchamel finished with Beurre de homard
- Fried parsley
- Sauce Homard
Instructions
- Prepare a salpicon of lobster, mushrooms and truffles.
- Bind it with a sauce Béchamel finished with Beurre de homard, in the proportions given in the article Croquettes.
- Divide the mixture into portions averaging 75 grammes and shape them into elongated ovals.
- Fry them at the moment of serving.
- Arrange on a napkin with fried parsley and serve sauce Homard as accompaniment.