Croquettes de Morue à l'Américaine (Salt Cod Croquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Cooked salt cod
- Pomme Duchesse mixture
- Sauce Béchamel
- Flour
- Egg and breadcrumbs
- Clarified butter
- Sauce Tomate
Instructions
- Free the cooked salt cod of all skin and bone and flake it finely.
- Mix it with about an equal weight of pomme Duchesse mixture and a small quantity of sauce Béchamel.
- Roll the mixture into balls on a table well dusted with flour.
- Bread the balls à l'anglaise and fry them in clarified butter.
- Serve with Sauce Tomate, which is the invariable accompaniment.