Danish Roulettes

Ingredients

• one ounce of grated onion
• an ounce and a half of butter
• two ounces of flour
• half a pound of any roasted or boiled meat
• three boned anchovies
• a little mace
• a little salt
• the juice of half a lemon
• a glassful of white wine

Method

1. 1

   Brown onion in butter, add flour and thin with bouillon.

2. 2

   Boil until smooth, stir in meat, anchovies, spices, and wine.

3. 3

   Cool, shape, roll in breadcrumbs, egg, and fry in lard.

4. 4

   Garnish with fried parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1605. The excerpt below is the record exactly as published.

two ounces of flour, a little pounded mace, and a pinch of sugar ; add bouillon to it till it becomes like thick pap; then stir in the chopped lobster and a little salt ; •when quite cold, make it into shapes, and pro- ceed as above. — A. von Kochhe'im. Roulettes (a Danish recipe). — Take one ounce of grated onion, and brown it in an ousce and a half of butter, together with two ounces of flour ; thin the mixture with half a pint of bouillon. Let all boil together till it is smooth, then stir in half a pound of any roasted or boiled meat, finely chopped; add three boned anchovies minced, pounded pepper, salt, a little mace, the juice of half a lemon, and a glassful of white wine

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