Chicken Rissoles
From Catherine Owen's new cook book .., 1885
Serve with fried parsley.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 84. The excerpt below is the record exactly as published.
CHICKEN RISSOLES. Make the same mixture as for croquettes ; indeed, in cold weather and when only a small dish of croquettes is required, a part of the mixture can be kept for two or three days, by covering it with buttered paper, and then used for rissoles or fritters. If you have no pastry ready, rub three ounces- of butter into four ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.