kromeskin.
/krə(ʊ)ˈmɛski/, /ˈkrɒmɛski/, /krəʊˈmɛski/, U.S. /kroʊˈmɛski/ A croquette made of meat or fish minced, rolled in bacon or calf's udder and fried.
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the world > food and drink > food > dishes and prepared food > rissoles, balls, or croquettes > [noun]
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1846 C. E. Francatelli Mod. Cook 309 Croquettes of Fowl and Mushrooms. The mince for these is prepared in the same way as for Kromeskys.
1861 C. E. Francatelli Cook's Guide 120 Kromeskys are made with all kinds of croquet preparations, whether of meat, fish, or shell-fish.
1884 Girl's Own Paper May 428/1 A dozen oysters will make a moderate sized dish of kromeskies.
1892 Encycl. Pract. Cookery I. 478/2 Some authorities spell it Cromesquis, some Kromesquis, and others Kromeskies.
1920 E. Silvester Sensible Cookery 54 Kromesques of veal.
1928 Evening News 28 Dec. 4/5 Kromeskies of Turkey.
1951 Good Housek. Home Encycl. 348/2 A coating batter is used for making fritters, kromeskies, etc.
This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2022).
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n.1846