Chicken Rissoles

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• one-half of a cupful of milk
• one tablespoonful of cream
• one cupful of finely chopped, cooked chicken
• scraps of puff paste in a very thin sheet
• slightly beaten egg
• fine crumbs

Method

1. 1

   Cook together butter and flour, add milk to make a thick paste.

2. 2

   Season and add cream and chicken.

3. 3

   Set aside to cool.

4. 4

   Roll out puff paste, cut into pieces, mold chicken mixture into rolls, enclose in paste, dip in egg, roll in crumbs.

5. 5

   Fry in hot fat until golden brown.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 14. The excerpt below is the record exactly as published.

CHICKEN RISSOLES. Cook together in a saucepan one tablespoonful of butter^ and tv/o table- spoonfuls of flour, add one-half of a cupful of milk and stir to make a thick, smooth paste. Season with salt, pepper, a few drops of onion juice, add one tablespoonful of cream and one cupful of finely chopped, cooked chicken ; cook for a moment longer and set aside until cold. Roll out scraps of pUflE paste in a very thin sheet and cut in pieces three by four inches. Mold the chicken mixture in rolls as thick as the little finger and three inches long. Enclose each in a piece of the paste, wetting the edges and ends and pressing them to- gether so that they will not become fat-soaked in the cooking. Dip each into slightly beaten egg and roll in fine crumbs

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