Mock Chicken Rissoles

Ingredients

• Protose or nut cero, % pound
• Nuttolene or nut loaf, % pound
• Milk, 1/2 cup
• Bread crumbs
• Flour, 1 tablespoon
• Butter, 14 cup
• Eggs, 2
• Salt

Method

1. 1

   Put the butter into a saucepan; when hot, stir in the flour, and brown; add the hot milk and salt, and let cook a few minutes.

2. 2

   Remove from the stove, and when cool, work in the eggs one at a time.

3. 3

   Chop the nut food fine, and add it, and bread crumbs enough that the mixture will not spread.

4. 4

   Roll out pie paste as for pies, cutting into oblong pieces about two and a half by five inches.

5. 5

   Place on one end of this a spoonful of the filling; moisten the edges of the pie paste, and fold together over the filling; then cut in the form of a half circle.

6. 6

   With the finger press the cut edges closely together.

7. 7

   Bake, and serve with jelly sauce.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 14. The excerpt below is the record exactly as published.

MOCK CHICKEN RISSOLES Protose or nut cero, % pound. Nuttolene or nut loaf, % pound. Milk, 1/2 cup. Bread crumbs. Flour, 1 tablespoon, "Butter, 14 cup. Salt. Eggs, 2

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