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Subric is a classicFrench dish similar tocroquettes orpancakes. 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 inclarified butter. Subrics are usually accompanied with awhite sauce such asbéchamel orallemande sauce. They are usually served as anhors-d’œuvre,amuse-bouch, or aside for various dishes. They can also be made sweet and served as adessert.
The recipes for subric first appeared in the 19th century in French chefUrbain Dubois'La Cuisine classique.[1] They became popular at the turn of the 20th century.[citation needed]
 | |
| Course | hors-d’œuvre |
|---|---|
| Place of origin | France |
| Main ingredients | Flour, eggs |
| Ingredients generally used | Cream |
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