Kromeskis

Ingredients

• a quarter of a pint of thick white sauce
• the yolks of two raw eggs
• four and a half ounces of flour
• half a salt-spoonful of salt
• two tablespoonfuls of salad oil
• eight or a dozen pieces of thinly-sliced cooked bacon

Method

1. 1

   Prepare mince with chicken and ham, mix with sauce and egg yolks.

2. 2

   Make batter with flour, water, salt, eggs, and oil.

3. 3

   Roll bacon, fill with mince, dip in batter, and fry until light brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 131. The excerpt below is the record exactly as published.

kromeskis, croquettes, timbales, cassolettes or casseroles, for which I shall give simple recipes. Or Mince can be poured inside a high case of mashed potato ; used to fill patties ; served plain with poached eggs and curls of fried bacon ; or put into shells, dusted with rasped crumbs and grated cheese, and baked for a few minutes. But Mince never can be fit to eat unless it is carefully prepared. Invalids, aged people, and persons who cannot masticate meat easily, often enjoy Mince made of fresh meat. For this, get a good slice from the top of a round of beef, not the meat sold for steaks. Take off all the skin, fat and gristle, cut the meat into strips, and pass it twice through the Enterprise Mincer. It will then be in a pulp. Put the meat in a saucepan and mix with it some beef tea, or, if allowed, good gravy flavoured with vegetables. Mix the meat and liquid well together, till they are about the consistency of cream. Add a little pepper and salt. Put the pan over a very slow fire, and stir with a wooden spoon till all the red colour of the meat has left it. It will take from ten to fifteen minutes, and the stirring must be continuous, so that the Mince is always kept in motion and never allowed to settle at the bottom of the pan. The Mince must be thoroughly cooked through, although it must never be allowed even to simmer. Allow a dessertspoonful of beef tea to each ounce of pulped meat. (Water can be used.) When done it is a nourishing puree of meat, and looks like thick cream. Serve with mustard, and dry toast if liked. Croquettes, — Prepare the mince as has already been de- scribed. Minced ham or very finely-grated tongue should be added to mince made of chicken, rabbit or veal, and the sauce should be flavoured with mushroom peelings. A little minced mushroom improves all minces. After the mince has been thoroughly warmed up in the sauce, pour it on a cold dish and leave it all night to set and get firm. Next day mould the mixture into balls, or thickish fingers, egg and breadcrumb each, fry lightly, then let them rest, egg and breadcrumb a second time, and fry a golden brown in a deep bath of boiling fat. Serve dry on a napkin, garnished with fried parsley. RISSOLES *95 Rissoles, — Make some puff-paste, and roll it out thin, less than a quarter of an inch thick. Cut into rounds two inches across ; do not bake the paste. Put a little of the mince on one round, another round on the top, wet the edges and press the two closely together in the shape of little turnovers. Have ready some vermicelli crushed into little bits of about a quarter of an inch long. Egg the Rissoles, roll each in the raw vermicelli, and fry a golden brown. Serve as Croquettes. Cassolettes. — Cassolettes are tiny drums made of mashed potato or rice, and fried a golden brown. Scoop out the insides and ffll them with mince and sauce, after heating the Cassolettes in the oven. Put a little round of tongue on the top if the mince is of chicken. Or make a little cover of potato or rice like the drum itself. Casseroles. — Put a pound of Carolina rice into a stewpan with a quart of water, a sliced onion, and two ounces of butter. Simmer till the rice is quite soft, but still whole. Drain, and pound it to a paste in a mortar, adding pepper, and a table- spoonful of grated cheese, and moistening with a little butter. Stir in the yolks of three eggs, pass all through the sieve, and pat the mixture out on the pastry board till it is about an inch and a half thick. When quite cold cut it into cylinders two inches long and an inch and a half in diameter. Egg and breadcrumb the Casseroles, fry them a golden brown, and set to get cold. Then cut off one end neatly, scoop out the inside of each Casserole, fill each with the mince and sauce as usual, wet the cut-off tops, and stick them on. Heat the Casseroles in the oven and serve as Rissoles. Be careful to scoop out enough of the rice inside, as if too much is left the Casseroles will be heavy. Kromeskis. — Prepare the mince of chicken and ham or game over night, and stir it into a quarter of a pint of thick white sauce. Add minced mushroom or mushroom peelings if possible. Blend the yolks of two raw eggs with the mince and sauce, and put it to set. Next day make a frying batter. Put four and a half ounces of flour into a bowl, make a hollow in the centre, and put into it a quarter of a pint of water, half a salt- spoonful of salt, the yolks of two eggs, and two tablespoonfuls of salad oil

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