Sweetbread Kromeskies

Ingredients

• Prepare the sweetbreads as for croquettes
• cold hoiled fat bacon
• frying batter
• hot fat
• fried parsley

Method

1. 1

   Prepare the sweetbreads as for croquettes.

2. 2

   Let the preparation get quite cold, then divide it into equal portions, two inches long and one inch broad.

3. 3

   Cover each one with cold boiled fat bacon.

4. 4

   Set these on a dish in a cool place till wanted.

5. 5

   Dip them separately into frying batter, and fry them in hot fat till they are crisp and lightly browned.

6. 6

   Drain them on a wire sieve covered with paper, pile them on a napkin, then garnish with fried parsley, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1942. The excerpt below is the record exactly as published.

Sweetbread Kromeskies. — Prepare the sweetbreads as for croquettes [see Sweet- breads, Croquettes of) . Let the preparation get quite cold, then divide it into equal portions, two inches long and one inch broad. Cover each one SWE (947) SWE of these with cold hoiled fat hacon which has been cut into thin shces of a si^e that ■will just envelop the mince. Set these on a dish in a cool place till wanted. Dip them sejiarately into frying batter, and fry them in hot fat till they are crisp and lightly browned. Drain them on a wii'c sieve covered with jiaper, pile them on a napkin, then garnish with fried parsley

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