Rissoles

Ingredients

• one ounce of butter
• one ounce of flour
• a quarter of a pint of stock
• two ounces of bread crumbs
• four ounces of cold meat
• a beaten egg
• a little salt
• a little pepper

Method

1. 1

   Melt butter, stir in flour, then add stock and bring to boil.

2. 2

   Mix in bread crumbs, minced meat, salt, and pepper.

3. 3

   Form into balls or cakes, brush with egg, coat in bread crumbs, and fry in boiling fat until golden.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.

Rissoles. Melt one ounce of butter in a saucepan, stir -into it one ounce of flour, then add a quarter of a pint of stock ; stir carefully to boiling. Put into it two ounces of bread crumbs, four ounces of cold meat finely minced, a little salt and pep- per ; stir all these well together ; form into balls or flat cakes, round or oblong ; brush them over with a beaten egg ; put them into a sheet of paper containing bread crumbs. Fry them in a pan of boiling fat a golden colour. Note.- — The blue steam must be seen rising from the fat before the rissoles are put in. {Another way.) Take a quarter of a pound of cold meat, cut it up very finely, mix with it two ounces of bread crumbs, a teaspoon- ful of finely chopped parsley, season it with salt and pepper. DOMESTIC COOKERY. 159 bind together with an egg; form them into balls with a little flour on the hand and on a board, brush them over with a beaten egg, toss in a sheet of paper containing bread crumbs, drop them into a pan of boiling fat when a blue steam is seen to be rising from it. Fry them a golden colour, lift out on to some kitchen-paper for a few minutes, then serve on a hot dish, garnished with parsley. Robert Sauce. Chop finely two onions, fry with an ounce of butter, add one wineglass of vinegar, a little pepper

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