Kromeski ala Russ

[septiclecky]

Any one know the recipe?

[robpage]

Cromesquis a La Russe Recipe

Follow that and you'll find the recipe

[Keith at Tregenna]

Kromeskies at Halton House were a kind of meat fritter or sometimes fish fritter; Traditionally krom-eskies could be made of anything that will make croquettes. Veal, lamb or chicken 9r just potato / sausage in the average mess.

K.

[Keith at Tregenna]

Thinking more on this RAF Akrotiri, was more like sausage and potato.

K.

[robpage]

Cromesquis*are back in fashion as an hors d'oeuvre. They are made with a salpicon .( salpicon - a mixture of finely chopped ingredients bound in a thick sauce and used as a filling or stuffing.) wrapped in pig's caul or slices of salt pork, then dipped in batter and deep-fried to make a croquette. . That's the definition from the gastronome but I have seen them done with meat or fish in a pancake and the whole issue deep fried which I think is someone's interpretation of the original

[happy daze john in oz]

Kromeski's al Ruse, very popular as an entrée with UCL tourist gallop.

Made predominantly with mixed veg glued together with who knows what, rolled in bread crumbs and deep fried.
Served with a tomato sauce.

[Lewis McColl]

Were the also like this Pork Sausage wrapped in Bacon , battered and deep fat fried? no doubt most cooks had there own version. Oh and of course not forgetting the tomato sauce.

[Andy Louch]

Wow, haven't mention of Kromeski ala Russ for over 40 years!!! Thanks for reminder.

[happy daze john in oz]

Of course if you want the real deal you have to go to Russia,
have heard they use left over parts form hospitals for the meat content. LOL

[Keith at Tregenna]

Were the also like this Pork Sausage wrapped in Bacon , battered and deep fat fried? no doubt most cooks had there own version. Oh and of course not forgetting the tomato sauce.

Various types depending on cliental. But, yes kind of croquette wrapped in bacon.

It differs from a croquette in that a croquette is dipped in egg and breadcrumbs rather than batter or caul fat. They are similar to croquettes in many other respects. French cromesquis are coated in batter. Polish cromesquis are wrapped in a very fine pancake and then dipped in batter. Russian cromesquis are wrapped in caul fat. All are then deep-fried.

For the posh: it crops up in the name of a gourmet dish: 'huîtres grillées, lard colonnata, caviar, cromeski de pied de cochon et gelée de pomme verte'.

Keith.