Chapter XVIII · Vegetables and Farinaceous Products · No. 2210
Built upon: No. 219Potato CroquettesNo. 174Anglaise (for Egg-and-bread-crumbing)
2210—Croquettes de Pommes de Terre
Prepare the necessary quantity of “Croquette” paste (No. 219, Potato Croquettes), and divide it into two-oz. portions. Roll these to the shape of corks or pears; treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and put them into very hot fat, five or six minutes before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2210, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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