Subric
 | This article relies largely or entirely on a single source. (May 2024) |
Subric is a classic French dish similar to croquettes or pancakes. It is made from purĂ©ed or minced meats and vegetables which are thickened with flour, eggs, and sometimes cream. The batter is then shaped and divided into smaller portions and sautĂ©ed in clarified butter. Subrics are usually accompanied with a white sauce such as bĂ©chamel or allemande sauce. They are usually served as an hors-dâĆuvre, amuse-bouche, or side dish. They can also be made sweet and serve as a dessert.
The recipes for subric first appeared in the 19th century in French chef Urbain Dubois' La cuisine classique.[1] They became popular at the turn of the 20th century.[citation needed]
 | |
| Course | Hors-dâĆuvre |
|---|---|
| Place of origin | France |
| Main ingredients | Flour, eggs |
| Ingredients generally used | Cream |
References
[edit]- ^ Dubois, Urbain (1818-1901) Auteur du texte (1872). Cuisine de tous les pays : Ă©tudes cosmopolites... (3e Ă©dition) / par Urbain Dubois,...
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