KROMESKIES.

Kromeskies, or cromesquis, are found frequently in early nineteenth century cookery books and appear to be strange hybrids, part-French, part-Polish, part-sausage, part-croquette. In any case they are wholly delicious. This version was the one favoured by the South Kensington School of Cookery in its heyday, over one hundred years ago.

List of Ingredients

Onion -                         1 medium, finely chopped

Mushrooms -                110g finely chopped

Butter -                         25g

Fresh breadcrumbs -    110g

Egg yolks -                   2

Double cream -             2 tbsp

Salt, pepper and nutmeg

Cooked chicken, turkey, ham or tongue -      225g (8 oz), chopped

Streaky bacon rashers -                              4 thinly cut, rinds removed

Oil -                                                                 for frying

BATTER:

Plain flour -                         175g (6 oz)

Salt -                                     pinch

Oil -                                       2 tsp

Tepid water -                      300 ml (½ pint)

Egg whites –                        2

Yeast-                                   5gm

METHOD:

Cook the onions and mushrooms in butter for a few minutes. When they are soft but not browned mix them with the breadcrumbs, egg yolks, cream, salt, pepper and a grating of nutmeg. Stir in the chopped meat.

Stretch the bacon rashers and flatten them with the blade of a knife. Cut each one in half, spread it thickly with the mixture and roll up.

To make the batter, put the flour and salt in a bowl, pour the oil in the centre, gradually add the water, stirring it well with a wooden spoon to make a creamy batter.

Beat the egg white to a stiff foam and fold it lightly into the batter.

Dip the bacon rolls into the mixture and deep-fry them to a golden brown, about 5 minutes. Drain on kitchen paper and serve very hot.