Cassell's dictionary of cookery

Rissoles, Pancake. — Make some batter as for pancakes. It will be better if made two or three hours before it is wanted. Mince finely some cold-dressed veal, and with it a quarter of its weight in lean ham or tongue. Season with salt, pepper, grated nutmeg, and grated lemon-peel. Fry a thin pancake in the usual way. When it is brown on the upper side turn it over, and put into the middle of it two table-spoonfuls of the minced veal. Fold it over at the ends, and at each side, that the meat may not escape, and fry the rissoles thus made till they are lightly browned. Drain them from the fat, and serve very hot. Time to fry the rissoles with the meat, three or four minutes. Sufficient, five of six for a dish. Probable cost, 4d. each. _ Rissoles, Rice.— Boil half a pound of rice till soft and dry. Beat it well, and mix with it the well-beaten yolks of three eggs, two table-spoonfuls of good white sauce, and a little pepper, salt, and grated nutmeg. Beat the mixture over the fire till the eggs are set, then turn it upon a dish. When cold, mould a spoonful of it in a teacup to a hollow round form, put into the centre any kind of savouiy mince, and cover with the rice. Dip the rissoles in egg and bread-crumbs, and fry them in hot fat till they are lightly browned. Drain them, dish them neatly on a napkin, and serve very hot. Time to beat the rice over the fire with the eggs, five minutes. To fry the rissoles, five or six minutes. Probable cost,- 3d. each. Sufficient, eight or ten for a dish. Rissoles, Savoury.— Mince very finely any white meat remaining from dressed poultry, and mix with it a fourth of its weight in ham or tongue. Season with pepper, salt, and grated nutmeg, and add a fourth part of grated bread-crumbs. Bind the mince together with beaten egg. Instead of pastry, make a forcemeat as follows : — With four ounces of finelygrated bread-crumbs mix a quarter of an ounce of minced lemon-rind, a quarter of an ounce of powdered savoury herbs, and a little pepper, salt, and grated nutmeg. With the fingers work into the bread two ounces of sweet butter, and the unbeaten yolk of an egg. The forcemeat ought to be sufficiently firm to roll out on a floured board to the thickness of the third of an inch. Roll out the forcemeat, stamp it into rounds, lay upon one of these a small ball of minced chicken, put another forcemeat round upon it, and repeat until the meat is used. Close the edges securely, dip the rissoles in egg and bread-crumbs, and fry in. hot fat till they are lightly browned. Drain them from the fat, and serve on a neatly-folded napkin. Time to fry, five or six minutes. Rissoles, Sweet.— Roll and stamp the pastry in small rounds, as for ordinary rissoles. Lay in the centre a spoonful of jam or marmalade, put a round of pastry on the top, and press the edges securely. Brush the rissoles over with egg, lay a little ring of pastry on the top of each, brush over with egg again, and bake on a baking-tin in a well-heated oven. When the pastry is set, take the rissoles out. sift finely-powdered sugar over them, and return them to the oven for a few minutes. Serve on a neatly-folded napkin. Time to bake, about twenty minutes. Probable cost, Id. each. Sufficient, a dozen for a dish.