Cromeski a la Russe
From Practical household cookery, 1891
Serves 4
Cromeskis can be made with any salpicon.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 64. The excerpt below is the record exactly as published.
garnish with fried parsley, and serve. Any other forcemeat or salpicon can be turned into rissoles by the same process. 826. CROQUETS OF LOBSTER. Make some salpicon of lobster and lay flat with a knife on a board, previously strewed with bread-crumbs ; then divide the mixture in equal-sized parts and roll them with the hand to the shape of a cork ; pass them afterwards in breadings, and then in the bread-crumbs. Set the frying-kettle on the fire ; when the fat is hot enough, fiy them till they are crisp and of a light-brown colour ; drain on a cloth in the usual way ; sprinkle each 150 PRACTICAL HOUSEHOLD COOKERY. with a little salt, put them on a napkin on a dish, and garnish with a little fried parsley before serving. Perigueuz or Tomato sauce is generally served with croquets. Whatever kind of croquets may be wished for or re- quired, their process is always the same. 827. CROMESKIS A LA RUSSE. Chop up the fillets of a roast fowl into very small dice, and put them on a plate with half their quantity of mush- rooms and truffles also chopped fine; stir half a pint of Bechamel or Allemande sauce over the fire until stiffly reduced, then throw in the minced chicken mushrooms and tiniffles ; mix the lot well together, then spread it out about an inch thick on a dish and let it cool ; after which, cut the mixture into pieces about the size of two walnuts, form these into egg-shapes, and place them on a dish. Mean- while have ready a calf s udder
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Cook this with the app: pantry check, scaling, and the assistant.