Chapter XX · Entremets (Sweets) · No. 2453
2453—Various Croquettes
Croquettes may also be made from tapioca, semolina, vermicelli or fresh noodles, etc., in which case the procedure is that of the Rice Croquettes.
The preparation may be combined with currants and sultanas, and the croquettes are served with any suitable sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2453, p. 724. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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