Rissoles

Ingredients

• 1/2 pound of ground turkey heart
• 5 sets of sweetbreads chopped
• 1/2 pound of butter
• 1/2 pound of flour
• 1 pint of strong veal stock
• 3 eggs

Method

1. 1

   Put butter in a stew-pan; when it bubbles, add flour and cook without boiling.

2. 2

   Add stock, turkey, and sweetbreads, then eggs.

3. 3

   Cook until thick, cool, add cream to soften.

4. 4

   Make pastry, fill, fold, dip in eggs, roll in vermicelli, and fry until light brown.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 24. The excerpt below is the record exactly as published.

RISSOLES ^ pound of ground turkey heart, S sets of sweetbreads chopped, ^ pound of butter, ^ pound of flour, 1 pint of strong veal stock, 3 eggs

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