Fondants (Pear-Shaped Croquettes)

Ingredients

• Simple purée or principal purée
• Secondary or auxiliary purées
• Fresh breadcrumbs
• Oil or fat for deep frying
• Fresh parsley

Instructions

1. Combine a simple purée or a principal purée with secondary or auxiliary purées in determined proportions to form the base.
2. Shape the mixture invariably into small pear forms (fondants are always pear-shaped).
3. Bread the shaped fondants à l'anglaise (English-style: dipping in egg and coating with fine fresh breadcrumbs).
4. Fry immediately in deep fat until golden.
5. Dress on a napkin with a border of fried parsley.