These are excellent cold, in which event they should not be shifted from the rough case until ready to serve.
[101-*] For recipe, see [No. V].
XII.
ON THE MANNER OF PREPARING CROQUETTES, CUTLETS, KROMESKIES, RISSOLES, AND CIGARETTES.
Although these ever-popular dishes are all or may all be prepared from one mixture, there is a difference in the manner of using it which I will here explain.
Croquettes are made from a soft creamy mixture chilled on ice till firm enough to mould, then simply dipped into egg and crumbs and fried in very hot fat.
Cutlets are the same (of course fancy cutlets are meant, not the French chops, so called), only they are shaped to imitate a real cutlet, with a little bone inserted; or, in the case of lobster cutlets, a small claw is used to simulate the chop bone. Many only stick a sprig of parsley where the bone should be, to keep up the fiction.
Kromeskies are rolls of the same mixture enveloped in very thin slices (hardly thicker than paper) of fat larding pork; a small toothpick holds the pork in place. The rolls are then egged, crumbed, and fried.
Rissoles are the same thing, only rather easier to prepare, being rolled in very thin pastry instead of pork.