Chicken Rissoles

Ingredients

• 1 cup chicken forcemeat
• salt
• pepper
• onion juice
• 12 pimolas, finely chopped
• 12 rounds of puff paste

Method

1. 1

   Mix forcemeat, chopped pimolas, salt, pepper and onion juice.

2. 2

   Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 57. The excerpt below is the record exactly as published.

Chicken Rissoles 1 cup chicken forcemeat salt, pepper and onion juice 12 pimolas, finely chopped 12 rounds of puff paste

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