Kromeskies à la Polonaise

Method

Cut up half a small eschalot and put it in a stewpan, add four good tablespoonfuls of brown sauce and half an ounce of glaze, and reduce this to half the quantity, then mix in about four tablespoonfuls of any cooked game or poultry, cut up in thin shreds about an inch long, also about one tablespoonful of lean ham or tongue, one or two truffles, three or four button mushrooms, all cut up in the same manner; when the whole is well mixed, put it aside to cool and get firm. Take some very thin slices of fat bacon, each about two and a half inches square, put about one teaspoonful of the above mixture on each slice of fat, and wrap it up in the shape of a cork, taking care to close up well the ends of the bacon; then dip each in batter, and fry in boiling fat till a nice golden colour and quite crisp. Dish on a dish-paper and garnish with fried parsley. This is a very nice entrée for using up remains of game &c. for lunch or dinner.

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