Brain croquette, made with calf's brains pounded until they form a paste, dipped in egg and flour and fried in butter.
Chicken croquette made with diced chicken cooked and mixed with béchamel sauce, rolled, dipped in egg and breadcrumbs and deep fried.
Rice croquette made by mixing cooked rice with grated cheese and flavourings, rolling it into cylinders or balls, dipping them. in flour, beaten egg and breadcrumbs and deep frying them.
Spinach croquettes. Cooked rice and spinach mixed with grated cheese and flavourings, rolled into cylinders or balls, bound with egg, dipped in flour, beaten egg and breadcrumbs and deep fried.
Pelican foot. A type of horn shell availably in the Mediterranean and the North Sea and good for flavouring soups.
