Cromesquis — Béchamel-Bound Deep-Fried Croquettes

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Cromesquis (from the Polish kromeczki, 'little slices') are the most refined of the fried preparations — a thick, cold béchamel-based filling (salpicon) containing diced cooked meat, poultry, fish, or mushrooms, shaped into cylinders, wrapped in a thin crêpe, coated in batter or breadcrumbs, and deep-fried until the exterior shatters to reveal a molten, creamy interior. They are distinguished from croquettes by the crêpe wrapper and the batter coating (croquettes use paner à l'anglaise directly on the shaped mixture). The filling (salpicon lié): dice the main ingredient (200g cooked chicken, ham, mushrooms, lobster, or a mixture) into 5mm brunoise. Bind with 300ml very thick béchamel (roux-heavy: 60g each butter and flour per 300ml milk — this is twice the normal ratio, producing an almost paste-like consistency). Season assertively (the cold dulls flavour), spread on a tray 1.5cm thick, chill until completely firm (2 hours minimum). Cut into rectangles (6cm × 3cm), wrap each in a thin crêpe (the crêpe prevents the béchamel from leaking into the batter), then dip in pâte à frire (beer batter) or paner à l'anglaise. Deep-fry at 175°C for 3-4 minutes until deeply golden — the lower temperature (compared to standard 180°C) allows the centre to heat through before the exterior over-browns. The cromesqui is done when the batter is crisp and the interior is molten but not leaking. Serve two per person as a first course, on a folded napkin with fried parsley and the appropriate sauce (Sauce Périgueux for chicken cromesquis, Sauce Nantua for lobster).

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