Cromesqui of Chicken
From French dishes for American tables, 1886
Serve plain or with tomato sauce.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 49. The excerpt below is the record exactly as published.
Cromesqui of Chicken. Make a mixture as for chicken croquettes (Art. 283), adding a little red pepper. When cold, form it into balls, about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromes- qui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard
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