Croquets divers (Assorted Croquets)

Ingredients

• a farinage — aiguillettes
• lean ham
• reduced sauce Béchamel
• grated cheese
• butter
• very fine breadcrumbs
• fat
• parsley

Instructions

1. Blanch the farinage — aiguillettes, becs de plume or fresh noodles — keeping it a little firm.
2. Add lean ham cut in fine julienne, copiously.
3. Bind with reduced sauce Béchamel to which grated cheese has been added.
4. Spread the preparation on a buttered tray a centimetre and a half thick and let it cool.
5. Cut it into rectangles 7 to 8 centimetres long by 3 wide.
6. Breadcrumb twice à l'anglaise with very fine breadcrumbs, so as to double the thickness of the outer crust.
7. Fry at the moment in plenty of well-heated fat.
8. Dress on a napkin with fried parsley.