Cheese Rissoles (Rissoles de Fromage)

Ingredients

• Roll out puff paste
• One and a half cups heated milk
• one tablespoon butter
• two tablespoons flour
• one cup grated cheese
• cayenne pepper
• salt

Method

1. 1

   Roll out puff paste and put a piece of hard bread in the centre, double the pastry over; cut in a cornucopia shape; bake.

2. 2

   When baked, take the bread out and fill.

3. 3

   Dissolve butter and flour in a pan, add the hot milk, beat well till it becomes creamy; add the cheese, cayenne pepper, and salt.

4. 4

   Fill.

5. 5

   Serve hot on a paper doily as a cheese entree or with the salad.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 400. The excerpt below is the record exactly as published.

Cheese Rissoles ( Rissoles de Fromage) Roll out puff paste and put a piece of hard bread in the centre, double the pastry over; cut in a cornucopia shape; bake. When baked, take the bread out and fill. Filling. One and a half cups heated milk, one tablespoon butter, two tablespoons flour. Dissolve butter and flour in a pan, add the hot milk, beat well till it becomes creamy; add one cup grated cheese, cayenne pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.