Croquettes de Crosnes (Chinese Artichoke Croquettes)

Ingredients

• crosnes
• salted water
• sauce Allemande
• butter
• very fine breadcrumbs
• fat for deep frying
• salt
• fried parsley

Instructions

1. Cook the crosnes in salted water, keeping them a little firm.
2. Drain them as completely as possible.
3. Mix them with very much reduced sauce Allemande, reckoning 3 and a half decilitres per pound of crosnes.
4. Spread the mixture on a buttered dish and let it cool.
5. Divide the cold mixture into portions of about 60 grammes and shape them into balls, pears, pucks or other forms.
6. Bread them à l'anglaise with very fine breadcrumbs.
7. Plunge the croquettes into very hot fat 5 to 6 minutes before serving.
8. Drain them on a cloth and salt lightly.
9. Arrange on a napkin with a bouquet of well-green fried parsley.