Kromeskies

Ingredients

• the remains of a cold fowl
• lean ham
• mushrooms
• yolk of egg
• beaten egg
• bread-crumbs
• boiling fat or lard

Method

1. 1

   Minced cold fowl, lean ham, and mushrooms should be moistened with a sauce made from the bones.

2. 2

   Allow the mixture to cool and shape into pieces.

3. 3

   Egg and bread-crumb the pieces, then fry in boiling fat until golden.

4. 4

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 66. The excerpt below is the record exactly as published.

kromeskies, taking them as a specimen PRIXCIPLES ENTREES. Iv of that large and usually very nice class of entrees wMch may generally be described as a hot entree, in which the inside is soft and moist, enclosed in a hard, thia cover. The cover is composed either of egg and bread-crumbs or batter, the inside of which may be termed generally as croquettes, which we have elsewhere described as a savoury mince moistened with sauce, if necessary boxmd together with yolk of egg, dipped in beaten egg, rolled in bi'ead-crumbs, and fried crisp. Now it will be, I think, universally admitted that these croquettes and ki'omes- kies are far nicer when the inside is pappy instead of hard. I. may here add that the difference between kromeskies and croquettes is that the former is the latter surrounded with a very thin slice of parboiled fat bacon or calf's udder before it is egged and bread-crumbed. "We will now imagine an inexperienced cook with the following difficulty : — She is aware that the croquettes are far nicer when moist, but then how is she to egg and bread-crumb that which is so moist as to be almost a liquid? We will suppose the case of some ci'oquettas made from the remains of a cold fowl. The meat has been cut off the bone, and minced with the lean ham, miashrooms, &c. Now the bones should have been put on the fire, to assist in making the sauce that will moisten the mince. Tliis sauce, with the bones in it, should be boiled away, i.e., reduced by allowing the steam to escape, till only sufficient to moisten the mince is left. If this is done properly, when cold the sauce will be a hard jelly; consequently, the mince when hot will be quite moist, and almost liquid, but when cold will be quite hard. Now this moist mince should be allowed to get cold, and be then shaped into little pieces, either square for kromeskies, or into pieces like oval picnic biscuits, to look like cutlets. None of tlie trimmings in so shaping them need be lost, as they can easily be dissolved by heat and allowed to get cold again, which they will soon do on a small plate or dish. Now it is evident that these hard pieces when cold can be readily egged over and bread-crumbed. Great care should, however, be taken in so doing, as should there be a flaw in the covering of egg, when fried the inside will run out. I would thei'efore recommend as follows : — Suppose the inside mince is very savoury, perhaps flavoiired with truffle, or composed of those expensive but deli- cious delicacies — oysters. Having egged and bread-crumbed the cold, hard — because a jelly — piece of mince, let it get dry, which it soon will do if left in a cool place for an hour. Re-dip it just as it is into fresh beaten-up egg, and shake some more fine dry bread-crumbs over it. By this means you have a double coat, so to speak, round your mince. Next, to cook them. We will sup- pose a small, deep stewpan half full of boiling fat or lard

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