lespinasse
Lespinasse Turkey Croquettes Posted by LladyRusty at recipegoldmine.com 2/14/2002 1:03 pm Source: starchefs.com - by Executive Chef Christian Delouvrier, Lespinasse, New York City
Ingredients
- 5cupleftover turkey meat, shredded
- 3eggs
- 2tablespooncrème fraîche
- 4shallots, peeled and chopped
- 21/2 tablespoons fresh parsley, chopped
- 11/2 cups flour
- 4eggs, beaten
- 11/2 cups white or wheat bread crumbs
Directions
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Lespinasse Turkey Croquettes Posted by LladyRusty at recipegoldmine.com 2/14/2002 1:03 pm Source: starchefs.com - by Executive Chef Christia
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5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons crème fraîche 4 shallots, peeled and chopped 2 1/2 tablespoons fresh parsley, cho
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Refrigerate for 1 to 2 hours or until firm
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To make the croquettes, make quenelles using two tablespoons or roll the turkey mixture into small balls (about the size of a golf ball) and
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Just before the croquettes are ready, prepare a bowl filled with the flour, a bowl with the beaten eggs, and a bowl with the bread crumbs
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When the croquettes are ready, first cover them with flour, then dip them in the egg wash, and then cover them with the bread crumbs
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In the meantime, in a sauté pan over medium heat bring the grapeseed oil to approximately 350 degrees F
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Gently place the croquettes into the oil and cook until golden brown on all sides