A small cylinder of food, prepared and cooked, bound with thick sauce and then cooled, coated in egg and breadcrumbs and deep-fried. These may be served as an accompaniment to any of a variety of dishes and are most likely to be made with potato or vegetables, though they also may be made with cheese, or meat or fish and may even be made with fruit as a dessert. Sweet croquettes can be made with chopped fruit in crème pâtissière.
"Watercress croquettes." Duchesse potatoes puréed with watercress, rolled in breadcrumbs and deep-fried.
Bone marrow poached and mashed with chopped mushrooms and Allemande sauce, rolled in breadcrumbs and deep-fried.
"Crab croquettes." Crabmeat bound with cream sauce and egg yolks, rolled into the desired shape, coated in breadcrumbs and deep-fried. A cold version consists of crabmeat mixed with mayonnaise, thickened with aspic, shaped and rolled in a mixture of chopped hard boiled eggs.
Potato cakes. Potato croquettes.
A mixture of duchesse potatoes, chopped pimentos, tomatoes, garlic and tarragon, rolled in breadcrumbs and deep-fried.
"Rice croquettes in the style of Piedmont." A risotto made with the addition of Parmesan cheese and white truffles, rolled in breadcrumbs and deep-fried.
Diced hard boiled eggs, mushrooms and truffles bound with Allemande sauce, cooled and shaped into small ovoids, dipped in egg and breadcrumbs and deep-fried. They are served with cream sauce.
