Croquettes à la Bergère (Milk-Fed Lamb, Ham and Mushroom Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Flesh of milk-fed lamb
- Ham
- Mushrooms
- Sauce Béchamel
- Sauce Fines Herbes
Instructions
- Cut the flesh of milk-fed lamb, the ham and the mushrooms (mousserons for preference) into a salpicon.
- Bind the salpicon with a very stiff sauce Béchamel.
- Shape into croquettes in the form of apricots and finish them following the general croquette formula.
- Serve accompanied by Sauce Fines Herbes.