Kromeskies a la Russe

Ingredients

• Mince some veal, lamb or chicken very fine
• spiced salt
• pepper
• nutmeg
• butter
• flour
• broth or water
• fritter batter
• fresh lard
• good white sauce
• finely minced parsley

Method

1. 1

   Mince the meat and season.

2. 2

   Mix with stiff sauce, cool, roll into small sausages, dip in batter, and fry until light colored.

3. 3

   Serve with white sauce and sprinkle with parsley.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 231. The excerpt below is the record exactly as published.

pepper and salt, and let lie in the pan an hour or two. An hour before dinner make some fresh roast meat fat hot in the pan and bake brown in about half an hour, basting once or twice with clear butter. _ Drain away the grease, or move the fish into a clean pan. Serve small portions cut wirh a fish slice with tartar sauce at the side and potatoes in some special form on the same plate. 758— Potatoes a la Marechale. The name for the familiar browned whole potatoes with the difi'erence, how- ever, that these must be all quite round and of one size, made so by cutting out with the largest size of potato spoon which forms them large as crab apples or small tomatoes. New potatoes of a round smooth sort- scraped serve the pur- pose. Put them in a pan with roast meat tat and cook brown in the oven. Serve with fish or entrees. 759— Entrecote o\ Pork, D_uphinoise. Entrecote signifies choice piece, middle cut, the cut between the ribs, generally applied to beef. The use of it is to inti- mate that it is not plain roast pork but something seasoned. Cut the meat from the back bone of a SAN FRANCISCO HOTEL GAZETTE'S 90 loin or rack of young pork in one long fil- let and a portion of the flank with it. Make a roll of it that will be quite small ; split the meat if too large when rolled and make two. Before rollins; up spread upon it a seasoning of finely minced on- ion, powdered sage or rosemary, bayleaf also powdered, salt and a little cayenne, tie up with twine, cook in soup stock a while without browning, then roll in egg and cracker meal and bake brown. Bake a few small tomatoes set far apart in a pan so that they will dry away from their juice, and also a few small onions and when time to serve put a spoonful of gravy into the small dish, a slice of the roll of pork and baked tomato and browned onion at the ends for garnish. Dauphinoise is equivalent to saying after the manner of the people of Dauphiny. 760— Kromeskies a ia Russe. Kromeskies are a kind of meat fritter or fish or oyster fritter; for kr©m- eskies can be made of anything that will make croquettes. Mince some veal, lamb or chicken very fine; season with spiced salt, or salt, pep- per and nutmeg, mix with a little very stiff sauce made by stirring butter and flour over the Are and adding broth or water, taking care not to get in too much liquor. When cold ioll up the prepara- tion like very small sausages; dip intothm fritter batter and fry light colored in fresh lard. Serve with a spoonful of good white sauce placed previously in the dish and sprinkle with tineiy minced parsley

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