Risolettes
From Catherine Owen's new cook book .., 1885
A little red currant jelly in each ring looks pretty.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 15. The excerpt below is the record exactly as published.
a large tablespoonful is usually enough — then when your pies or tartlets are baked, take them from the oyen, glaze with the egg and sugar, and return to the oyen, leaving the door open ; when it has set into a frosty icing they are ready to serve. It is worth while to accomplish puff paste, for so many dainty trifles may be made with it, which, at- tempted with the ordinary short paste, would be unsight- ly. Some of these that seem to me novel I will describe. Rissole ttes are made with trimmings of pufE paste; if you have about a quarter of a pound left, roll it out very thin, about as thick as a flfty-cent piece; put about half a spoonful of marmalade or jam on it, in places about an inch apart, wet lightly round each, and place a piece of paste over all ; take a small round catter as large as a dollar, and press round the part where the marma- lade or jam is with the thick part of the cutter; then cut them out with a cutter a size larger, lay them on a bak- ing tin, brush over with white of egg; then cut some little rings the size of a quarter dollar, put one on each, egg over again, and bake twenty minutes in a nice hot oven; then sift white sugar all over, put them back in the oven to glaze ; a little red currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.