Cromesquis of Lamb

Ingredients

• Cut some underdone lamb — mutton will of course do
• some mushrooms, cut small, or the powder
• a piece of glaze the size of a pigeon's egg
• with a little water or broth
• yolks of two eggs
• bread-crumbs sifted
• hot fat

Method

1. 1

   Warm glaze with water, thicken with egg yolks, add mushrooms and meat, cool, roll in crumbs, and fry in hot fat.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 41. The excerpt below is the record exactly as published.

Cromesquis of lamb is a Polish recipe. Cut some underdone lamb — mutton will of course do — quite small ; also some mushrooms, cut small, or the powder. Put in a saucepan apiece of glaze the size of a pigeon's egg, with a little water or broth, warm it and thicken with yolks of two eggs, just as you would make boiled custard, that 76 Culture and Cooking. is, without letting it come to the boil, or it will curdle; then add the mushrooms and meat, let all get cold, and diyide it into small pieces, roll in bread-crumbs sifted, then in egg, then in crumbs again, and fry in yery hot fat

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