crumeskis, krameskis? A great appetiser that I cant find ref to

Had an exqusite appetiser recently. Truffles mixed with foix gras, wrapped in carefully cut filo, egged, crumbed and deep fried just prior to serving. Upon eating the eater will experience a warm burst of delectable flavour. Does anyone have a recipe or even the correct name and apelling for this appetiser?
Anthony

[Nicko]

Tony,

I don't have a recipe for what you are talking about, but it sounds excellent, and simple enough to make.

I would imagine you could just take some small squares of (about three layers thick, brushed with butter in between the layers) phyllo, place your foie gras and truffle mixture in the center. Fold over your phyllo, lightly coat it with egg wash and bread it with some white bread crumbs. Deep fry it in canola oil would be my choice and then serve.

Sounds great and extremely rich.

------------------
Best Regards,

Nicko
nicko@cheftalk.com

[Nick.Shu]

sounds like a "cromesquis". these are somewhat like croquettes but shaped into a rectangles, wrapped in a crepe and deep fried.

The reference to these is in "escoffier the complete guide to modern cookery" recipes 2188 - 2191. Also cromesquis generally or usually have a croquette base. Also known as a Kromesky - Polish in origin (a la polonaise)

[This message has been edited by Nick.Shu (edited July 22, 2000).]