Potato Rissoles
From Modern cookery, in all its branches, 1884
Serves 4
Ham or other minced meat can be added or substituted for herbs.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 288. The excerpt below is the record exactly as published.
POTATO RISSOLES. (French.) Mash and season the potatoes with salt, and white pepper or cayenne, and mix with them plenty of minced parsley, and a small quantity of green onions, or eschalots ; add sufficient yolks of eggs to bind the mixture
Cook this with the app: pantry check, scaling, and the assistant.