Foie-Gras Risolettes

Ingredients

• I pint pancake batter
• 4 ozs. foie-gras (potted with truffles)
• 1 egg
• 1 oz. butter
• 4 preserved mushrooms
• 2 ozs. cooked sweetbread
• I gill veloutc or bechamel sauce
• About 2 ozs. chicken forcemeat
• Frying fat

Method

1. 1

   Fry some very thin pancakes in the butter, stamp out some rounds of them about 2 inches in diameter.

2. 2

   Prepare a salpicon as follows: Cut the foie-gras, mushrooms and sweetbread into very small dice.

3. 3

   Put this in a saute-pan with the sauce.

4. 4

   When thoroughly hot, add the yolk of an egg; season with salt, pepper, and a pinch of grated nutmeg.

5. 5

   Put it on a plate and let it cool.

6. 6

   When cold, shape it into little balls, and place these in the centre of the rounds of pancake.

7. 7

   Put a little raw chicken forcemeat round the edge of each, and fold over the same as rissoles.

8. 8

   Brush them over with egg, dip them with breadcrumbs, and fry a golden colour.

9. 9

   Dish them up on a folded napkin, and serve hot.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 17. The excerpt below is the record exactly as published.

OIE-GRAS RISSOLETTES. I pint pancake batter 4 ozs. foie-gras (potted with truffles) 1 egg Seasoning Bread-crumbs 1 oz. butter 4 preserved mushrooms 2 ozs. cooked sweetbread I gill veloutc or bechamel sauce About 2 ozs. chicken forcemeat Frying fat

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