Kromeskis

Ingredients

• some fat bacon
• some delicate quenelle, or forcemeat
• mushrooms, or truffles
• a flavouring of chopped lemon-peel

Method

1. 1

   Cut bacon into thin slices.

2. 2

   Place forcemeat on each slice, roll up carefully, and let them get cold.

3. 3

   Egg and breadcrumb each roll, then fry until rich brown.

4. 4

   Serve with crisp parsley.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 100. The excerpt below is the record exactly as published.

KROMESKIS. 243 above scraps with eggs. This is a mistake : the minced meat must be allowed just to warm in a thick sauce, and then to set and get cold in it. The sauce is of course flavoured, and chopped lemon peel and chopped mushrooms may be conspicuous ingredients of the mixture. The mixture must be moulded into balls, or pears, or cutlets, and therefore must be of a consis- tency to bear the operation. Then dip in breadcrumbs and ^gg twice, and fry a golden brown (these are croquettes) ; or use as the centre of little turnovers of puff paste, and fry (these are rissoles). Serve on a napkin with fried parsley as a garnish. The pastry rissoles may be coated also with Qgg and vermicelli, broken very fine before being fried. Kromeskis. Take some fat bacon and cut thin slices, 2 inches square. Have ready some delicate quenelle, or forcemeat, or a very fine minced preparation, in which there should be mush- rooms, or truffles, or a flavouring of chopped lemon- peel

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