Kromeskis are made by enclosing an oyster in a piece of bacon, or a croquette mixture, or even a solid piece of meat with a little forcemeat or stuffing, in pork caul, then dipping in batter and frying in deep fat. When croquette mixture, or meat with stuffing, is used, the outside protection needs be folded and secured most carefully. The ends of an oyster or mushroom wrapped in bacon may be left open. Several kromeskis may be strung on a skewer, and, when fried and drained, pushed from it on to a folded napkin; or, if a silver skewer be used, they may be served on the skewer. Fritter batter, into which kromeskis are dipped before frying.