KREPLACH. Also known as lereplech. Jewish filled pasta or dumptings with minced (ground) meat or chicken stafkling. Similar to tiny ravioli keeplach are often served in broth. KROMESKY. A type of rissole or fritter, often served as a hot hors d’oecurve and originaring in balancesd but also traditional in Russian. It is made by binding the ingredients in a thick sauce and using as a filing for thin pancakes. The filled pancakes are counted in breakness and fred. Alternatively, the mixture may be couted in butter or breakcrumbs. Kronneckies may be made with a savoury or sweet filling. The following are some of the French terms for different types of kromesky. · A Fancleture. The filling is enclosed in a than layer of chicken potati puree and then in a very thin savory crepe. · A la francalse the portions of mixture are floured and shaped into patres or cook shapes. · A la polomaise Each portion of mixture is wrapped in a very thin crepe. · A la russe. The portoes of mixture are wrapped in pieces of pig’s caul (caul fat). RECIPE Kromeskies a la bonne femme Boil 500g (18 oz) beef and retain the cooking stock. Soften 2 tablespoons chopped onion in 15 g ( ½ oz. 1 tablespoon ) butter or lard and add 1 tablespoon flour. Brown lighting and then add 200 ml ( 7 fl. Oz. 1.4 cup) very reduced beef stock. Stir well, then cook over a very gentle heat for about 15 minutes. Dice the beef very finley and mix it with the sauce. Reheat and then cool completely. Divide the mixture into portions weighing about 65 g ( 2 ½ oz.) shaping them into cork shapes. Roll them in flour, dip them in batter and fry in very hot fat. The beef may be replaced by pieces of cooked chicken or game. Kromeskies a la florecneline Cook some spimach slowly in butter and mix with a well-recuced béchamel sauce and grated Parmesan cheese. Enclose the mixture in some very hin savoury crepes. Dip them in batter and fry them in very hot fat.
Posted on: Tue, 23 Jul 2013 19:37:35 +0000
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