Croquettes: General Method (Shaping, Breading, Frying and Serving)

Ingredients

• Croquette mixture
• Egg
• Breadcrumbs
• Deep frying fat
• Fried parsley
• A sauce or light coulis in keeping with the principal element

Instructions

1. Divide the mixture into portions averaging 70 grammes and give them the shape adopted for the recipe.
2. Bread them à l'anglaise, making sure the mixture is coated with egg all over so that it is well held in and cannot escape into the frying fat.
3. Always fry the croquettes in deep hot fat, so that the combined egg and breadcrumb envelope solidifies at once into a resistant crust.
4. Dress them on a napkin with fried parsley.
5. Serve with a sauce or a light coulis in keeping with the principal element.