minutes after all the frying is finished, and then
pouring it through a piece of clean muslin into a
basin, and leave it till cold. If this is attended to,
the fat can be used repeatedly. Full directions for
the clarifying, etc., of fat will be found in the chapter
on Odds and Ends.
Kromeskis are another method of re-serving meat,
and are something between fritters and rissoles, as
they are always cased in batter, and are often made
with the farce mixture used for croquettes and
rissoles. For these you can prepare any nice little
ragout of any meat to taste, flavouring it with foie
gras, truffles, mushrooms, oysters, etc., as you
please. The various things to be used should be
cut up fairly small, and then stirred over the fire for
a few minutes in any rich sauce to taste, till mixed
to a smooth paste, and then left till cold, when you
should have ready thin slices of parboiled fat or
French larding bacon, about one and a half inches
broad by two and a half inches long; lay a tea-
spoonful of the mixture (called in French cookery a
salpicon) on each slice, roll them up, fixing the
bacon with a little white of egg, then dip them with
great care into the batter and then into the friture,
and finish off precisely like the fritters. Orlies are
another form of fritter, usually only made of white
meat or fish, this being marinaded, and then finished
off precisely as described above for fritters and
served with a rich tomato sauce, and a garnish of
fried parsley. It is the sauce and the parsley that
transforms the ordinary fritter into an orlie, but
brown meat cannot properly be treated thus, though