Rissoles

Ingredients

• half a pound of puff paste
• a small onion
• the yolks of two eggs
• grated breadcrumbs
• hot fat
• fried parsley

Method

1. 1

   Roll out puff paste, place small balls of forcemeat, moisten edges, fold over, press, cut out, and fry in hot fat.

2. 2

   Serve with fried parsley.

3. 3

   Alternatively, use cold poultry, breadcrumbs, butter, minced onion, pepper, salt, and egg to bind, then fry.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 131. The excerpt below is the record exactly as published.

Rissoles. Take half a pound of puft' paste, give it three turns or folds, roll it out to the thickness of a penny piece. Place small balls of forcemeat at distances of about two inches from each other ; moisten the paste round these with a brush dipped in water ; fold the flap of the front part of the paste over the balls ; press all round them with the edge of the thumb, or dot them wdth the blunt end of a thin pencil; cut them out with a fluted round tin cutter, and, as you do so, place them upon a floured dish. Having thus cut out a sufficient number for your purpose, fry them in hot fat, dish them up with crisp fried parsley, on a napkin, and serve hot. Another Way. Pick from the bones the flesh of any kind of cold poultry, iind skin it ; weigh it, and add one-third of grated bread- crumbs, a little cold melted butter, a small onion (previously boiled and finely minced), pepper, salt, and the yolks of two ■egg

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