Russian Cromeskies

Ingredients

• some cold veal-, lamb-, or chicken-meat
• salt
• pepper
• grated nutmeg
• sauce made by stirring butter and flour
• frying-batter
• hot lard

Method

1. 1

   Chop the cold meat very small, season with salt, pepper, and nutmeg, and mix with a little sauce made from butter and flour.

2. 2

   Roll into small sausages, dip in frying batter, and fry in hot lard until browned.

3. 3

   Drain and serve on a dish with a little white sauce and sprinkle with parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 575. The excerpt below is the record exactly as published.

salt, a little pepper, and 2 or 3 table-spoonfuls of vinegar ; mix well, and serve. Watercress salad does not require any oil. CRIMPING. — A mode of finely scoring fish before they are dead, so that the muscular fibres are divided before they become rigid. Skate is usually served in this way when being prepared for boiling ; but some cooks like to crimp cod and salmon. The term is also applied to a fancy marking on pastry. CRIMPING-BOARD. — Very few pastry-cooks would care to make fancy pastry or biscuits without having a Crimping-Board available for their use. Crimping-Boards Fig. 578. Crimping-Board (Mathews and Son). are slabs of wood or iron plates so corrugated (see Fig. 578) that when pastry is rolled upon them in different directions a pattern is given to the surface. CRISPS or CRESPS.— An old-fashioned term for pancakes. In America there is a favourite thin biscuit known by this name, compounded of cream, sugar, flour, eggs, and milk. They are baked very dry and “ crisp.” CRISSINS. — Tkis'fterin is probably derived from the French crisser, to grate. It is here applied to small biscuits about as long and large as small pen-holders. They are usually flavoured with cheese. Mix a small quantity of flour with sufficient water to make a firm dough. Let this stand for a little time, and then roll it out with butter as usual for puff paste, using an equal weight of butter and flour. Three or four turns will be sufficient (see Pastes), but instead of dredging flour over the butter as it is laid on to the paste, sprinkle with grated cheese (Parmesan is best). Roll out the paste to iin. thick, cut it into strips 5in. or Gin. long1, and slit these strips into shreds crosswise. Roll these shreds round with a paste-knife, and lay them a little distance from each other on a greased baking-sheet, brush them over with egg, and sprinkle with more grated cheese. Bake lightly, and serve either hot or cold. CROAKERS. — Small American fresh-water fish (. Micropogon undulatus ) which croak when caught. They are unimportant for culinary purposes. CROCKS. — Earthenware vessels commonly used for storing butter. CROCKERY.— A term that is universally applied to vessels made from any kind of earth or clay. CROCKETS. — See Croquettes. CROMESKIES. — There appears to be a difference of opinion as to how this word should be spelled ; some authorities spell it Cromesquis, some Kromesquis, and others Kromeskies. Right or wrong, it appears to have settled itself in this country in the form here given. Larousse describes Cromeskies as forming a Polish ragout, but better culinary authorities instruct us that they are a kind of fritter, made of fish, fowl, or any cooked meat; the preference being given to oysters wrapped in paste. A variety of Cromeskies will be found described under various headings. uces, &c., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 479 Cromeskies — continued. (1) Take the meat off the hones of some cooked meat, mince it up very finely, and put it in a saute-pan ■with 1 pint of strong veloute sauce, adding two well-washed and minced trufiles, and seasoning with 1 teaspoonful of salt, J teaspoonful of pepper, and J teaspoonful of powdered nutmeg. Let this cook for ten minutes, stirring occasionally, then pour it out on to a plate and let it cool. Spread it out lin. thick ; then divide it into six parts, and wrap each one in a veal udder, or a piece of pig’s caul. Dip these in frying-batter, and plunge them into boiling fat for five minutes, or until they are browned. Remove with a skimmer as they float, drain on a cloth, and serve on a hot dish covered with a folded napkin ; garnish with fried parsley. (2) Russian. — Although these Cromeskies are not generally known or appreciated, they are worthy of a trial. Chop some cold veal-, lamb-, or chicken-meat very small, sprinkle over salt, pepper, and grated nutmeg, and mix it with a little sauce made by stirring butter and flour in a saucepan over the fire and adding a little broth or water to it. Take care not to make it too moist. When the mixture is cold, roll it up like small sausages, dip them in frying-batter, plunge them into a frying-pan of hot lard

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