CRISPS or CRESPS.— An old-fashioned term for
pancakes. In America there is a favourite thin biscuit
known by this name, compounded of cream, sugar, flour,
eggs, and milk. They are baked very dry and “ crisp.”
CRISSINS. — Tkis'fterin is probably derived from the
French crisser, to grate. It is here applied to small
biscuits about as long and large as small pen-holders.
They are usually flavoured with cheese.
Mix a small quantity of flour with sufficient water to make
a firm dough. Let this stand for a little time, and then roll
it out with butter as usual for puff paste, using an equal
weight of butter and flour. Three or four turns will be
sufficient (see Pastes), but instead of dredging flour over the
butter as it is laid on to the paste, sprinkle with grated cheese
(Parmesan is best). Roll out the paste to iin. thick, cut it
into strips 5in. or Gin. long1, and slit these strips into
shreds crosswise. Roll these shreds round with a paste-knife,
and lay them a little distance from each other on a greased
baking-sheet, brush them over with egg, and sprinkle with
more grated cheese. Bake lightly, and serve either hot or
cold.
CROAKERS. — Small American fresh-water fish
(. Micropogon undulatus ) which croak when caught. They
are unimportant for culinary purposes.
CROCKS. — Earthenware vessels commonly used for
storing butter.
CROCKERY.— A term that is universally applied to
vessels made from any kind of earth or clay.
CROCKETS. — See Croquettes.
CROMESKIES. — There appears to be a difference
of opinion as to how this word should be spelled ; some
authorities spell it Cromesquis, some Kromesquis, and
others Kromeskies. Right or wrong, it appears to have
settled itself in this country in the form here given.
Larousse describes Cromeskies as forming a Polish ragout,
but better culinary authorities instruct us that they are
a kind of fritter, made of fish, fowl, or any cooked meat;
the preference being given to oysters wrapped in paste.
A variety of Cromeskies will be found described under
various headings.
uces, &c., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
479
Cromeskies — continued.
(1) Take the meat off the hones of some cooked meat, mince
it up very finely, and put it in a saute-pan ■with 1 pint of strong
veloute sauce, adding two well-washed and minced trufiles,
and seasoning with 1 teaspoonful of salt, J teaspoonful of
pepper, and J teaspoonful of powdered nutmeg. Let this cook
for ten minutes, stirring occasionally, then pour it out on to
a plate and let it cool. Spread it out lin. thick ; then divide
it into six parts, and wrap each one in a veal udder, or a piece
of pig’s caul. Dip these in frying-batter, and plunge them
into boiling fat for five minutes, or until they are browned.
Remove with a skimmer as they float, drain on a cloth, and
serve on a hot dish covered with a folded napkin ; garnish
with fried parsley. ✪ Russian Cromeskies
Page 576 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CRISPS or CRESPS.— An old-fashioned term for pancakes. In America there is a favourite thin biscuit known by this name, compounded of cream, sugar, flour, eggs, and milk. They are baked very dry and “ crisp.”
CRISSINS. — This term is probably derived from the French crisser, to grate. It is here applied to small biscuits about as long and large as small pen-holders. They are usually flavoured with cheese.
Mix a small quantity of flour with sufficient water to make a firm dough. Let this stand for a little time, and then roll it out with butter as usual for puff paste, using an equal weight of butter and flour. Three or four turns will be sufficient (see Pastes), but instead of dredging flour over the butter as it is laid on to the paste, sprinkle with grated cheese (Parmesan is best). Roll out the paste to iin. thick, cut it into strips 5in. or 6in. long, and slit these strips into shreds crosswise. Roll these shreds round with a paste-knife, and lay them a little distance from each other on a greased baking-sheet, brush them over with egg, and sprinkle with more grated cheese. Bake lightly, and serve either hot or cold.
CROAKERS. — Small American fresh-water fish (. Micropogon undulatus ) which croak when caught. They are unimportant for culinary purposes.
CROCKS. — Earthenware vessels commonly used for storing butter.
CROCKERY.— A term that is universally applied to vessels made from any kind of earth or clay.
CROCKETS. — See Croquettes.
CROMESKIES. — There appears to be a difference of opinion as to how this word should be spelled ; some authorities spell it Cromesquis, some Kromesquis, and others Kromeskies. Right or wrong, it appears to have settled itself in this country in the form here given. Larousse describes Cromeskies as forming a Polish ragout, but better culinary authorities instruct us that they are a kind of fritter, made of fish, fowl, or any cooked meat; the preference being given to oysters wrapped in paste. A variety of Cromeskies will be found described under various headings.
uces, &c., referred to, see under their special heads.
Cromeskies — continued.
(1) Take the meat off the hones of some cooked meat, mince it up very finely, and put it in a saute-pan ■with 1 pint of strong veloute sauce, adding two well-washed and minced trufiles, and seasoning with 1 teaspoonful of salt, J teaspoonful of pepper, and J teaspoonful of powdered nutmeg. Let this cook for ten minutes, stirring occasionally, then pour it out on to a plate and let it cool. Spread it out lin. thick ; then divide it into six parts, and wrap each one in a veal udder, or a piece of pig’s caul. Dip these in frying-batter, and plunge them into boiling fat for five minutes, or until they are browned. Remove with a skimmer as they float, drain on a cloth, and serve on a hot dish covered with a folded napkin ; garnish with fried parsley.
Records on this page
Russian CromeskiesCromeskies