Oyster Kromeskys
From The Swedish, French, American cook book, 1918
Serves 4
Serve with poulette sauce made from oyster juice.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 182. The excerpt below is the record exactly as published.
Oyster Kromeskys ( Kromeskys aux Huitres ) a la Hammond Prepare some pie pastry; roll it thin as a leaf; join oysters together in pairs; put on top of the pastry with a teaspoon of thick cream sauce flavored with lemon juice; turn pastry over; cut it out wflth a dull half-moon cutter; leave on the table to settle, then dip in egg and bread crumbs and fry in very hot fat. Arrange on a paper doily; garnish with parsley and lemon
Cook this with the app: pantry check, scaling, and the assistant.