Cromesquis à la Russe

Name: Cromesquis à la Russe
Ingredients: cooked chicken fillet; ham or tongue; mushrooms; truffles; white sauce; thin slice of bacon; frying batter

From Recherché entrées, 1907

Presented as published in 1907. 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

Nutrition per serving

139Calories

5 gProtein

8 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein5.1 g

Carbohydrates7.7 g

Fiber1 g

Sugars6 g

Total Fat10 g

Saturated Fat4.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol17 mg

Sodium132 mg

Potassium290 mg

Calcium22 mg

Iron0.6 mg

Magnesium14 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C1.5 mg

Vitamin A19 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate13 mcg

Choline20 mg

Caffeine1.8 mg

Water74 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

Cromesquis k la Russe. (Russian Chicken Kromeskis.) Prepare a salpicon composed of cooked chicken fillet, ham or tongue, mushrooms and truffles and white sauce. When set and cold, make up into little rolls ; wrap each in a thin slice of bacon. Dip in frying batter

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