KROMESKYS, A LA RUSSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Cut the fillets of a roast fowl into very small neat dice.
  2. Put the diced fowl fillets on a plate with half their quantity of mushrooms and truffles, also cut into small dice.
  3. Stir the Béchamel or Allemande sauce over the fire until stiffly reduced.
  4. Add the minced chicken (diced fowl) to the reduced sauce and mix the whole well together.
  5. Spread this mixture out upon a dish about an inch thick and put it to cool in the larder.
  6. Next, cut this preparation into small pieces somewhat in the form of a common cork.
  7. Place these pieces on an earthen dish.
  8. Cut a calf’s udder, previously braized, into very thin layers, just large enough to wrap one of the Kromeskys round with.
  9. Dip the Kromeskys in some light batter.
  10. Fry them crisp in plenty of hot hog’s-lard.
  11. Dish them up with fried parsley in the centre and round the base.
  12. Serve them the moment they are done.
Original Text
KROMESKYS, A LA RUSSE. CUT the fillets of a roast fowl into very small neat dice, and put them on a plate with half their quantity of mushrooms and truffles also cut into small dice. Stir the Béchamel or Allemande sauce over the fire until stiffly reduced, and then throw in the minced chicken, &c.; mix the whole well together, to spread it out upon a dish about an inch thick, and put it to cool in the larder. Next, cut this preparation into small pieces somewhat in the form of a common cork, and place them on an earthen dish. A calf’s udder, previously braized for the purpose, must be cut when cold into very thin layers, just large enough to wrap one of the Kromeskys round with; they must then be dipped in some light batter, and fried crisp in plenty of hog’s-lard made hot for the purpose. Dish them up with fried parsley in the centre and round the base, and serve them the moment they are done.
Notes
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