Hard-Boiled Eggs in Rissoles
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 148. The excerpt below is the record exactly as published.
Hard-Boiled Eggs in Rissoles. Make a preparation of eggs as for croquettes, using a little more sauce. Roll some puff-paste trimmings to a thickness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter. STANDARD COOKERY. 213 Place a small tablespoonful of the preparation
Cook this with the app: pantry check, scaling, and the assistant.