Kromesquies 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 tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful 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 flour, add milk, and boil.

3. 3

   Mix in turkey and tongue, season, and cool.

4. 4

   Combine flour, oil, and water, then fold in whipped egg white.

5. 5

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

6. 6

   Drain and serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.

KROMESQUIES RUSSE. 87 Put the flour now iuto a bowl, beat it smooth with a little cold water, add to this the catchup and caramel, and pouring this mixture into the sauce-pan with the pigeons, stir all together until boiling again, when it must continue to boil for ten minutes, and the pigeons then should be transferred to a deep platter, and the sauce from the sauce-pan strained over them. MEATS.-SEVENTH DIVISION. ENTREES. Kromesauies Eusse.— 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 tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful 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.