Kromesqnies Russe

Ingredients

• One-quarter of a pound of raw bacon
• one quarter of a pound of cold turkey
• two ounces of cold tongue
• one ounce of butter
• four ounces of flour
• one gill of milk
• one-half teaspoonful of salt
• one teaspoonful of pepper
• one saltspoonful of grated nutmeg
• one dessert spoonful of salad oil
• one gill of tepid water
• white of one egg

Method

1. 1

   Cut turkey and tongue into small pieces.

2. 2

   Melt butter, stir in one ounce of flour, add milk gradually, and boil for two minutes.

3. 3

   Remove from heat, add turkey and tongue, season with pepper and salt, and add nutmeg.

4. 4

   Cool mixture, then prepare batter with flour, salad oil, and tepid water.

5. 5

   Whip egg white and mix lightly with batter.

6. 6

   Roll turkey and tongue mixture in bacon, dip in batter, and fry in hot clarified fat for 5 minutes.

7. 7

   Drain and serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 35. The excerpt below is the record exactly as published.

Kromesqnies Russe.— One-quarter of a pound of raw bacon, one quarter of a pound of cold turkey, two ounces of cold tongue, one ounce of butter, four ounces of flour, one gill of milk, one-half teaspoonful of salt, one* teaspoonful of pepper, one saltspoonful of grated nutmeg, one dessert spoonful of salad oil, one gill of tepid water, white of one egg

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