Croquettes de Homard (Lobster Croquettes)

Name: Croquettes de Homard (Lobster Croquettes)
Cuisine: France
Ingredients: Lobster flesh; Mushrooms; Truffles; Sauce Béchamel; Beurre rouge; Cayenne; Light Sauce Homard

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Lobster flesh
Mushrooms
Truffles
Sauce Béchamel
Beurre rouge
Cayenne
Light Sauce Homard

Instructions

Cut the lobster flesh, mushrooms and truffles into a salpicon.
Bind the salpicon with a reduced sauce Béchamel, finish it with Beurre rouge and heighten it with Cayenne.
Shape into croquettes in the form of pointed ovals and finish them following the general croquette formula.
Serve accompanied by a light Sauce Homard.