Kromeskys
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 117. The excerpt below is the record exactly as published.
Kromeskys. Chop up some breast of chicken, fillets of partridge or pheasant, truffles, foie gras, pickled tongue, and mushrooms ; warm in thick reduced Spanish sauce, and leave until cold. Flatten out some calfs udders, lay a dessert-spoonful of the forcemeat on each one, fold them over, dip into batter and plunge into boiling lard; when a good colour, drain the kromeskys, dish them up in a pyramid, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.