Cassell's dictionary of cookery

them, and serve on a napkin garnished with parsley. Or prepare the mince as above. Roll out the pastry, and stamp it in rounds two inches in diameter. Place a little ball of meat in the centre, moisten the edges of the pastry, draw it up over the meat, and pinch it securely. Or stamp out an equal number of rounds. Place a little ball of meat upon one round, moisten the edges, and lay another round upon it. Press the edges of the pastry securely together, and flute them with the back of a knife. Time to fry, five or six minutes. Probable cost, Is. 6d. for this quantity. Sufiicient for five or six persons. Rissoles (Careme's recipe). — Take three-quarters of a pound of Brioche jiaste. Roll it out very thin, and place upon it — about two inches from the edge and one inch from each other — small balls about the size of a nutmeg of any savoury mince. Brush the pastry round the mince with beaten egg, fold it over the meat. Press it round each ball, stamp out the rissoles with a pastry-cutter two inches in diameter, taking care to keep the mincemeat ball exactly in the centre of each one. Lay the rissoles on a hot plate for two or three minutes to make them rise, and fry in butter or lard, not too hot, till they are brown. They will become quite round. Drain them from the fat, and serve very hot. Rissoles, Cold Mutton, Chicken, Turkey, Veal, &c.— Prepare the mince, and proceed as in the last recipe, substituting mutton, veal, or poultry, for the beef. With veal and poultry, the weight of a fourth part of the meat in lean ham, tongue, or bacon, may be added to the mince, and the flavouring may be varied to suit the palate. Rissoles, Gravy for {see Gravy for Rissoles). Rissoles of Calves' Brains.— Take two sets of brains ; let them soak for some time in warm water; skim them carefully, and boil them a quarter of an hour in salt and water ; let them drain ; then fry them in four ounces of butter. When they have lost their fluidity, sprinkle them with a spoonful of flour, fry them again a little, and pour over as much broth as will convert them into a thickish fluid; beat up the yolks of three eggs and add to it, that it may become firm and thick; season with pepper, salt, and grated nutmeg; and lastly, add two ounces of beef marrow chopped fine, and set it aside to get cold. Roll out puff paste, stamp it in forms with a cutter, rub the edges with yolk of egg, put a spoonful of this forcemeat in the centre ; lay a piece of the samesized paste over, pinch down the edges in the shape of a half-moon or any other shape you may fancy ; dip them in egg beat up, sprinkle them thickly with bread-crumbs, and fry them in hot lard. Serve them quite hot ; when you take them out of the pan, throw a handful of fresh-picked parsley into the hot lard ; stir it about gently, and when it ceases crackling, take it out, at which moment it will be of a fine green and crisp ; sprinkle it with salt, and strew it over the rissoles. — A. von Kochhheim. ms ( 758) ROA