Uploaded August 2024 | Updated September 2026, 2 hours ago
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0824-antichef
I found this Julia Child Croquette recipe lurking in the shadows in Mastering the Art of French Cooking V1! It needs to be made ASAP
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Music: epidemicsound.com & artlist.io
#jamieandjulia #juliachild #antichef
Ingredients:
I'll post soon!
Shellfish/Shrimp filling part 1:
(I halved this)
1 1/2 minced shallot
2 tb butter
1 1/4 cup diced shellfish/shrimp
1/3 cup dry white wine or vermouth
1 tb fresh oregano (optional but NOT optional)
salt and pepper
1 cup fish stock
2 tb butter
2 1/2 tb flour
1/4 whipping cream
egg yolk
1/4 cup swiss cheese
butter for "dotting" ;)
Swiss Cheese Filling (part 1):
(I halved this)
2 1/2 tb butter
3 tb flour
1 1/2 cip boiling milk
1/2 tsp salt
1/8 tp pepper
pinch nutmeg
pinch of cayenne pepper (reading this while I type it.. I don't remember adding this! Whoops!!!! OMG! ahhh!!)
1 egg yolk
1 cup coarsely grated swiss cheese (gruyere)
2 tb butter
The thicker filling (part 2):
1/2 cup filling
1 1/2 cup milk2 egg yolks
salt, pepper, nutmeg
2 tb butter
1 cup of the preceding part 1 recipes
1 tb melted butter for "dotting" the surface
breading:
1 cup flour
3 pie plates
1 egg and 2 egg whites
2 cups bread crumbs
frying oil
Garlic Mayonaise (aioli)
1 slice bread
3 tb milk
1 egg yolk
4 to.8 cloves garlic, mashed
1.5 cup olive oil (probably too much...I used around 1 cup)
2 to 3 tb lemon juice
Salt
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0824-antichef
I found this Julia Child Croquette recipe lurking in the shadows in Mastering the Art of French Cooking V1! It needs to be made ASAP
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Music: epidemicsound.com & artlist.io
#jamieandjulia #juliachild #antichef
Ingredients:
I'll post soon!
Shellfish/Shrimp filling part 1:
(I halved this)
1 1/2 minced shallot
2 tb butter
1 1/4 cup diced shellfish/shrimp
1/3 cup dry white wine or vermouth
1 tb fresh oregano (optional but NOT optional)
salt and pepper
1 cup fish stock
2 tb butter
2 1/2 tb flour
1/4 whipping cream
egg yolk
1/4 cup swiss cheese
butter for "dotting" ;)
Swiss Cheese Filling (part 1):
(I halved this)
2 1/2 tb butter
3 tb flour
1 1/2 cip boiling milk
1/2 tsp salt
1/8 tp pepper
pinch nutmeg
pinch of cayenne pepper (reading this while I type it.. I don't remember adding this! Whoops!!!! OMG! ahhh!!)
1 egg yolk
1 cup coarsely grated swiss cheese (gruyere)
2 tb butter
The thicker filling (part 2):
1/2 cup filling
1 1/2 cup milk2 egg yolks
salt, pepper, nutmeg
2 tb butter
1 cup of the preceding part 1 recipes
1 tb melted butter for "dotting" the surface
breading:
1 cup flour
3 pie plates
1 egg and 2 egg whites
2 cups bread crumbs
frying oil
Garlic Mayonaise (aioli)
1 slice bread
3 tb milk
1 egg yolk
4 to.8 cloves garlic, mashed
1.5 cup olive oil (probably too much...I used around 1 cup)
2 to 3 tb lemon juice
Salt
