Cromesquis aux Truffles
From The table, 1889
Serves 1
All cromesquis are made the same way, varying garnishing or sauces.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 128. The excerpt below is the record exactly as published.
Cromesquis aux Truffles. — Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong veloute sauce (No. 152), adding two well-hashed truffles, and seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Let cook for ten minutes, stirring occasionally, then transfer it to a flat tin -plate and let it cool. Spread it out an inch thick ; then divide it into six parts, and wrap each one in a veal udder, or a piece of crepinette
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