Crab Croquettes, Parmentier

Line some buttered paupiette molds with a thin lining of duchess potato preparation (No. 2785), finished with parmesan cheese; fill the space with a crab and cooked mushroom salpicon mixed with a reduced thick bechamel (No. 409), the same as for a croquette preparation; let it become hard while in a cool place, and finish filling the molds with more of the potato puree. Dip the molds into hot water in order to unmold the croquettes, then roll these in flour, afterward in beaten eggs, and lastly in white bread-crumbs, then plunge them into very hot frying fat to color; drain, and serve on folded napkins and garnish with fried parsley.