Croquettes de Crosnes

Ingredients

• stachys
• very reduced Allemande sauce
• buttered dish
• beaten eggs
• very fine bread-crumbs
• very hot fat
• salt moderately

Method

1. 1

   Having cooked the stachys in salted water, and kept them somewhat firm, thoroughly drain them and mix them with a very reduced Allemande sauce, in the proportion of one-fifth pint per lb. of stachys.

2. 2

   Spread this preparation on a buttered dish, and cool.

3. 3

   Now cut this preparation into portions weighing about two oz.; shape these portions like balls, pears, quoits, or otherwise, dip them in beaten eggs, and roll them in very fine bread-crumbs.

4. 4

   Plunge these croquettes into very hot fat five or six minutes before serving; drain them on a piece of linen; salt moderately, and dish on a napkin with very green, fried parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 370. The excerpt below is the record exactly as published.

CROQUETTES DE CROSNES Having cooked the stachys in salted water, and kept them somewhat firm, thoroughly drain them and mix them with a very reduced Allemande sauce, in the proportion of one-fifth pint per lb. of stachys. Spread this preparation on a buttered dish, and cool. Now cut this preparation into portions weigh- ing about two oz.; shape these portions like balls, pears, quoits, or otherwise, dip them in beaten eggs, and roll them in very fine bread-crumbs. Plunge these croquettes into very hot fat five or six minutes before serving; drain them on a piece of linen; salt moderately

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