Cromesquis à la Russe (Cromesquis Wrapped in Caul)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cromesquis mixture
- caul
- light frying batter
- frying fat
Instructions
- Wrap the rectangles of mixture in exceedingly thin caul.
- Dip them in a light frying batter at the moment of putting them into the frying fat.
- Fry with attention, so that the heat of the fat has time to cook and dissolve the caul.