Croquettes à la Savigny (Ham, Artichoke and Morel Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ham
- Artichoke bottoms
- Morels
- Sauce Béchamel
- 4 egg yolks
- Egg and breadcrumbs
- Light Soubise with cream
Instructions
- Cut the ham, artichoke bottoms and morels into a salpicon.
- Bind with reduced sauce Béchamel, adding 4 egg yolks per 5 decilitres of sauce at the moment of mixing.
- Shape into croquettes in the form of flat discs, bread them à l'anglaise and fry at the moment of serving.
- Serve accompanied by a light Soubise with cream.