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Subric is a classic French dish similar to croquettesorpancakes. It is made from puréed or minced meats and vegetables which are then thickened with flour, eggs, and sometimes cream. The batter is then shaped and divided into smaller portions and sautéed in clarified butter. Subrics are usually accompanied with a white sauce such as béchamelorallemande sauce. They are usually served as an hors-d’œuvre, amuse-bouch, or a side for various dishes. They can also be made sweet and served 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.
 | |
| Course | hors-d’œuvre |
|---|---|
| Place of origin | France |
| Main ingredients | Flour, eggs |
| Ingredients generally used | Cream |
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