Cromeskies

Ingredients

• 1 pint of strong veloute sauce
• two well-washed and minced truffles
• 1 teaspoonful of salt
• 1/2 teaspoonful of pepper
• 1/2 teaspoonful of powdered nutmeg
• a veal udder, or a piece of pig’s caul
• frying-batter
• boiling fat

Method

1. 1

   Take the meat off the bones of some cooked meat, mince it finely, and put it in a saute-pan with the veloute sauce, adding the minced truffles and seasoning.

2. 2

   Let it cook for ten minutes, then cool.

3. 3

   Spread it out 1 inch thick, divide into six parts, and wrap each in veal udder or pig's caul.

4. 4

   Dip in frying batter and fry in boiling fat until browned.

5. 5

   Drain and serve on a hot dish garnished with fried parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 576. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.