Kromeski with Chicken and Ham

Kromeski (kroh-mess-kee) are crisp deep fried chicken and ham patties wrapped in bacon slices. Serve with a crisp green salad and, if you like, a hot tomato sauce.

1 lb. cooked chicken, finely minced

8 oz. cooked ham, finely minced

4 oz. cooked mushrooms, drained and very finely minced

2 hard-boiled eggs, finely chopped

2 teaspoons paprika

1 oz. flour

½ teaspoon dried marjoram

1 egg yolk

5 fl. oz. very thick bechamel sauce

20 bacon slices, rinds discarded

15 fl. oz. Fritter Batter I sufficient vegetable oil for deep-frying

In a large mixing bowl, combine the chicken, ham, mushrooms, hard-boiled eggs, paprika, flour and marjoram. Set aside.

In a small mixing bowl, using a fork, beat the egg yolk and bechamel sauce together.

Stir the mixture into the meat mixture. Blend thoroughly and set aside.

Lay the bacon slices flat on a working surface. Place

1 tablespoon of the meat mixture on the broader end of each bacon slice. Roll up the slices. Chill the rolls in the refrigerator for

30 minutes.

Place the fritter batter in a medium-sized mixing bowl.

Fill a large deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it registers 375°F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds.

Dip about three of the rolls into the fritter batter and lower them into the oil immediately. Fry for 3 to 4 minutes, or until the kromeski are crisp and golden brown.

With a slotted spoon, remove the kromeski from the oil and drain them well on kitchen paper towels. Transfer them to a heated serving dish and keep hot in the oven while you fry the remaining kromeski in the same way.

Serve the kromeski hot.