Chicken Rissoles

Ingredients

• half a pound of puff paste
• a tablespoonful of grated cheese
• the juice of half an onion
• a little chopped parsley
• pepper
• salt
• half a pound of the finely minced white meat of a cold chicken

Method

1. 1

   Mix puff paste with cheese, onion juice, parsley, pepper, and salt.

2. 2

   Blend with minced chicken, form into balls, and poach in stock.

3. 3

   Arrange on a dish, sprinkle with cheese, and bake until browned.

4. 4

   Serve with tomato sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 83. The excerpt below is the record exactly as published.

Chicken Rissoles. Make half a pound of puff paste, using no sugar, but mixing with it a tablespoonful of grated cheese, the juice of half an onion, and a little chopped parsley, pepper and salt

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