1142 Cromesquis à la Russe

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Mould the mixture into oblong shapes as previously indicated and wrap each one in a very thin piece of pig’s caul. Dip into light frying batter and deep fry in hot fat, taking care that the temperature of the fat allows sufficient time to cook and melt the caul.