1141 Cromesquis à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mould the mixture into oblong shapes as previously indicated and wrap each one in a very thin unsweetened pancake. Seal the edges of the pancake together then dip the whole into frying batter and deep fry in very hot fat. Arrange on a serviette and garnish with fried parsley.