Chicken Rissoles

Ingredients

• Some remnants of fowl
• ham
• tongue
• butter
• a pinch of flour
• white pepper
• salt
• nutmeg
• parsley
• eggs
• a few drops of lemon juice
• flour
• water
• 3 pinches of sugar

Method

1. 1

   Mince very finely some remnants of fowls, free from skin, add an equal quantity of ham or tongue, as well as a small quantity of truffles, all finely minced; toss the whole in a saucepan with a piece of butter, mixed with a pinch of flour; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley; stir in off the fire the yolks of one or two eggs beaten up with a few drops of lemon juice, and lay the mixture on a plate to cool.

2. 2

   Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water.

3. 3

   Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 22. The excerpt below is the record exactly as published.

Cricken Rissoles—Ingredients—Some remnants of fowl, ham and tongue, butter, a pinch of flour, white pepper, salt, nutmeg, parsley, eggs, a few drops of lemon juice, flour, water, 3 pinches of sugar

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