Cromesquis or Kromeskies
225g (8oz) Cooked Chicken, Turkey or Ham
110g (4oz) Fresh Breadcrumbs
110g (4oz) Mushrooms
25g (1oz) Butter
16 Rashers Streaky Bacon
2 Egg Yolks
1 Medium Onion
2 tbsp Double Cream
Salt and Pepper
Pinch Nutmeg
Oil, for deep frying
Batter
300ml (˝ pint) Water
175g (6oz) Plain Flour
2 Egg Whites
2 tsp Oil
Pinch Salt
Finely chop the onion and mushrooms.
Chop the cooked meat.
Sauté the onions and mushrooms gently in the butter until softened but not browned.
Combine the mixture with the breadcrumbs, egg yolks, cream, nutmeg and season to taste.
Add the cooked meat.
Remove the rinds from the bacon and flatten with a knife.
Cut each rasher in half and spread thickly with the mixture, then roll up.
Place the flour and salt in a bowl, pour the oil in the centre.
Gradually add the tepid water, stirring well until smooth and creamy.
Beat the egg whites until stiff.
Fold the egg whites into the batter.
Dip each of the bacon rolls into the mixture.
Deep-fry until for 5 minutes or until golden brown.
Drain on kitchen paper.
Serve hot.
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