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A small savoury (like a croquette) make with a salpicon enclosed in caul fat and then deep-fried in batter, breadcrumbs or in Poland - wrapped in a thin pancake. Sometimes known as kromesky. See 'Caul fat'; 'Croquette'; 'Salpicon'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.