Chapter XVIII · Vegetables and Farinaceous Products · No. 2211
Built upon: No. 220Dauphine PotatoesNo. 174Anglaise (for Egg-and-bread-crumbing)
2211—Croquettes de Pommes de Terre à la Dauphine
Take the required amount of “Pommes Dauphine” preparation (No. 220, Dauphine Potatoes); divide it into two-oz. portions; mould these to the shape of corks; treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them like ordinary croquettes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2211, p. 660. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →