Cromesquis

Often described as the ‘chef’s chef’, Shaun Hill was born in Primrose Hill and is co-owner and chef of Glasshouse Brassiere. He has won two Michelin stars.

"This is a restaurant device to put leftovers to good use. It’s a Polish or Russian dish in origin that was popular in France. It seems to have fallen out of favour recently. The idea is to make a small amount of thick white sauce, flavour it with herbs, mustard or whatever then add chopped bits of chicken, ham, rabbit along with maybe some boiled leeks, leave to cool then breadcrumb and fry. Nice with some salad and sharp dressing.

Serves four.

Download Shaun Hill’s Cromesquis recipe - PDF (241k)

Ingredients

• 250g cooked chicken and ham – diced

• 30g plain flour

• 100ml milk

• One tablespoon Dijon mustard

• Salt

• Pepper

• Nutmeg

• One beaten egg

• Breadcrumbs

Method

Make a roux by melting the butter then stirring in the flour. Let this cook a few moments before adding half the milk.

Stir until thick and smooth then repeat the process with the remaining milk. Stir in the diced leftovers, mustard and other seasonings then leave to cool and set.

Form patties with the mixture and pass these through beaten egg and breadcrumbs. Fry and serve with salad or tartare sauce."