Chicken Rissoles

Ingredients

• a quarter of a pound of meat
• one ounce of lean ham
• one ounce of finely-grated bread-crumbs
• a small onion, boiled and chopped
• a piece of clarified butter about the size of a walnut
• half a salt-spoonful of salt
• half that quantity of pepper
• two or three grates of a nutmeg
• an egg well beaten

Method

1. 1

   Mince chicken and mix with ham, breadcrumbs, onion, butter, salt, pepper, and nutmeg.

2. 2

   Bind with beaten egg.

3. 3

   Roll out puff paste, stamp into rounds, fill with mixture, fold, dip in egg and breadcrumbs, and fry until light brown.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 363. The excerpt below is the record exactly as published.

Chicken Rissoles.— Pick the flesh from a cold chicken, mince it finely, and to every quarter of a pound of meat put one ounce of lean ham, one oimce of finely-grated bread- crumbs, a small onion, boiled and chopped, a piece of clarified butter about the size of a walnut, half a salt-spoonful of salt, half that quantity of pepper, and two or three grates of a nutmeg. Mix these thoroughly, then bind the mixture together with an egg well beaten

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