Croquettes a la Rhodes

Name: Croquettes a la Rhodes
Ingredients: Get a bottle of prepared cockscombs; warm them up in Bechamel sauce; cut them into very neat small pieces and mix in some minced truffles; a teaspoonful of Madeira; Have ready some puff paste

From À la mode cookery, 1902

Garnish with fried parsley.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Croquettes a la Rhodes Get a bottle of prepared cockscombs, warm them up in Bechamel sauce. When cold, cut them into very neat small pieces and mix in some minced truffles ; add some more sauce in which some cream has been mixed, and a tea-spoonful of Madeira. Have ready some puff paste

Cook this with the app: pantry check, scaling, and the assistant.