Kromeskys

Ingredients

• meat, tongue, ham, macaroni, truffles, rice
• bound with a rich sauce
• a thin slice of bacon
• batter for dipping

Method

1. 1

   Shape the mixture into croquet forms like corks, wrap in bacon, dip in frying batter, and fry in a basket.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 187. The excerpt below is the record exactly as published.

kromeskys vyitln)ut the bacon. The meat, sheep’s head or trotters, has to be braised first with plenty of seasoning, then cut into shapes, dipped 111 batter, and fried. They should be wrapped in pork caul, but this is not to be had in India ; a very thin pancake can be used for sloppy fritots of mince and puree. 1.3. Kidneys with Champagne. — Skin the kidneys and slice in rounds. Dust over with flour, and lay in a stewpan with a unit of fresh butter, some pepjier, salt, chopped parsley or thyme, and the squeeze of a lemon. Wlien brown, add 5 units of champcigne, and stew till the sauce adheres to the kidneys. ^ Serve in patties, or ill a liir^G crouton^ or us ii riii^out round <i nificodoine of vegetcihles. 14. Kromeskys are simply crociuets made of meat, tongue, ham, macaroni, truffles, rice, bound with a rich sauce. After shaping each croquet like a cork, wrap round in a thin slice of liaco

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