Croquettes à la Milanaise (Macaroni, Poultry and Tongue Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Blanched macaroni
- Poultry
- Scarlet tongue
- Truffles
- Sauce Béchamel with tomato
- Grated cheese
- Egg and breadcrumbs
- Butter
- Light Sauce Tomate finished with butter
Instructions
- Blanch the macaroni and cut it into small lengths.
- Add the poultry, scarlet tongue and truffles cut in julienne.
- Bind with a tomatoed sauce Béchamel strongly enriched with grated cheese, and reduce.
- Spread the mixture on a buttered tray in a layer 2 1/2 centimetres thick and leave to cool.
- Cut into squares of 5 centimetres a side.
- Bread à l'anglaise and fry at the moment of serving.
- Serve accompanied by a light Sauce Tomate finished with butter.