Croquettes à la Savigny
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ham
- Artichoke bottoms
- Morels
- 4 egg yolks Egg yolks
- Béchamel sauce (mother sauce)
- Breadcrumbs
- Oil
- Soubise sauce (light, cream-based)
Instructions
- Prepare a salpicon (finely diced mixture) of ham, artichoke bottoms, and morels. Bind the mixture with reduced béchamel sauce (mother sauce), enriching it with egg yolks—add 4 yolks per 500 ml of sauce at the moment of combining the mixture.
- Shape the croquette mixture into flat, coin-shaped patties (palets). Bread them à l'anglaise (English-style: coat with flour, beaten egg, then breadcrumbs). Deep-fry at the moment of service until golden.
- Serve with a light, cream-based Soubise sauce (Soubise légère à la Crème) on the side.