kromeskys

Updated: May 16, 2025

45. =Kromeskys, with Spanish Sauce.= Cut one pound of cold roast lamb, or mutton, in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of butter; add one ounce of flour, and stir until smooth; add half a pint of Spanish sauce, or water, if no sauce is at hand, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the chopped meat; two ounces of mushrooms, slightly warmed with quarter of an ounce of butter, and a teaspoonful of lemon juice, improve the flavor of the kromeskys exceedingly; stir until scalding hot, add the yolk of one raw egg, cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Juliet Corson - The Cooking Manual of Practical Directions for Economical Every-Day Cookery

TWO REMOVES. Braized fillet of veal, larded a la Chateaubriand; Roast turkey, with puree of mushrooms. FOUR ENTREES. Oyster Kromeskys, a la Russe; Pork cutlets, sauce Robert; Partridges, a la Prince of Wales; Supreme of fowls, a la Macedoine. SECOND COURSE. Pintail; Snipes. ONE REMOVE. Fondu of Parmesan cheese.

Sarah Annie Frost - Frost's Laws and By-Laws of American Society: A condensed but thorough treatise on etiquette and its usages: in America, containing plain and reliable directions for: deportment in every situation in life.