Croquettes à la Bergère (Lamb Croquettes, Shepherdess Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- milk-fed lamb meat
- ham
- mushrooms or fairy-ring mushrooms (mousserons)
- béchamel sauce (mother sauce)
- fines herbes sauce
Instructions
- Prepare a fine dice (salpicon) of milk-fed lamb, ham, and mushrooms (mousserons are preferred). Bind the mixture with a very thick béchamel sauce (mother sauce). Form the mixture into croquette shapes resembling apricots (abricots). Serve with fines herbes sauce (herb sauce) as accompaniment.