Chicken Rissoles

Ingredients

• half a pint of cooked chicken
• two tablespoonfuls of chopped mushrooms
• two tablespoonfuls of butter
• one tablespoonful of flour
• one gill of milk
• three drops of onion juice
• a level teaspoonful of salt
• a little pepper
• two eggs
• one-fourth of the rule for puff paste

Method

1. 1

   Chill the paste.

2. 2

   Season chicken and mushrooms with salt, pepper, and onion juice.

3. 3

   Boil milk, mix butter and flour, stir into boiling milk, and cook for half a minute.

4. 4

   Add chicken and mushrooms, cook for one minute, then cool.

5. 5

   Roll paste thin, cut into rounds, fill with chicken mixture, wet edges, fold, and seal.

6. 6

   Coat with egg wash and fry in hot fat for four minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 196. The excerpt below is the record exactly as published.

level teaspoonfuls of salt and one-fourth of a teaspoonful ENTRIES. 375 of white pepper. Put this in a cool place until the time for putting the dish together. Half an hour before serving-time, put the cock's- combs in a stew-pan with enough chicken stock to cover them, and cook fifteen or twenty minutes. Put the chicken fillets in a moderate oven, and cook for twenty minutes. Cover the quenelles with boiling chicken stock, and set on a part of the stove where they will keep at the boiling-point for twenty minutes. Heat the vol-au-vent in the oven with the door open; it will take about twenty minutes. Put the chicken which was cut up into a stew-pan with one pint of the supreme sauce, and Imperial Vol-au-vent cook for fifteen minutes. Heat the remaining half-pint of sauce. Put the mushrooms into a small stew-pan with one table-spoonful of butter, half a teaspoon ful of salt, two table-spoonfuls of stock, and two table-spoonfuls of the sauce. Simmer for five minutes. Take the vol-au-vent from the oven, place it on a flat dish, and fill it with the chicken and supreme sauce. Drain the fillets, quenelles, cock's-eombs, and mush- rooms. Dip them into the hot sauce, and arrange them on the top of the vol-au-vent, as shown in the illustra- tion. This is a very elaborate dish, but it has this ad- vantage, — it may be prepared the day before it is to be served. 376 MISS PARLOA'S KITCHEN COMPANION. Rissoles. These may be made of any kind of cooked meat or fish, — the more delicate the better. The crust should always be of puff paste. The trimmings left from mak- ing pies, patties, or vol-au-vents may be used. Chicken Rissoles. For twelve rissoles use half a pint of cooked chicken, cut into dice, two table- spoonfuls of chopped mushrooms, two table-spoonfuls of butter, one table-spoonful of flour, one gill of milk, three drops of onion juice, a level tea- Spoonful of salt, a little pepper, two eggs, one-fourth of the rule for puff paste

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