Rissoles

Ingredients

• Minced Meat
• Puff Paste
• Hot Fat

Method

1. 1

   Make a puff paste.

2. 2

   Roll the paste out to the thickness of a penny piece.

3. 3

   Place small balls of meat at distances of two inches from each other.

4. 4

   Moisten the paste round these balls with a brush dipped in water.

5. 5

   Fold the flap of the front part of the paste over the balls.

6. 6

   Press all round them with the edge of the thumb.

7. 7

   Cut them out with a fluted round tin cutter.

8. 8

   Place them on a dish sprinkled with flour.

9. 9

   Fry them in a frying basket in hot fat at 385°, and serve with fried parsley on a napkin.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 75. The excerpt below is the record exactly as published.

Rissoles. 167 baked. If the spice is to hand, this pie is no more trouble, nor does it take more time than an ordinary- veal and ham pie, and is much better. Precautions. — The chief point to be borne in mind is not to have it too highly seasoned, and the meat should be free from gristle and skin. RISSOLES. Ingredients. Minced Meat. Puff Paste. Hot Fat

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