Fondants (Pear-Shaped Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- A plain purée
- Egg and fresh
- Fried parsley
Instructions
- Compose the appareil from a plain purée, or from a principal purée with secondary or auxiliary purées added in fixed proportions.
- Shape the appareil invariably into small pears.
- Bread them à l'anglaise with fresh, exceedingly fine breadcrumbs.
- Fry them at the moment of serving.
- Dish them on a napkin with a border of fried parsley.