Rissoles

Ingredients

• paste with some flour
• a little water
• two eggs
• a pinch of salt
• two or three of sugar

Method

1. 1

   Roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water.

2. 2

   Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 21. The excerpt below is the record exactly as published.

paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. Chicken (Jellied) — A chicken, 1 oz.of butter, pepper and salt, 3^ packet of gelatine. Boil the chicken until the water is reduced to a pint; pick the meat from the bones in fair-sized pieces, removing all gristle, skin and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine. Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dis- solved pour the liquor hot over the chicken. Turn out when cold. Chicken Loaf — A chicken, 2 oz. of butter, pepper, salt, egg. Poultry and Game. 49 Boil a chicken in as little water as possible nntil the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a sea- soning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard- boiled egg', pour in the chicken, place a weight on it, and set aside to cool, when it will turn out. Chicken Cro(Xuettes — Breast of a roast fowl, tongues, truffles, butter, flour, stock, parsley, pepper, salt, nutmeg, eggs, lemon-juice, parsley. The breast of a roast fowl, two parts; of boiled tongue, one part, and of truffles, one part; mince all these very finely, and mix them together. Melt a piece of butter in a saucepan, stir a little flour into it, then put in the above mixture, and moisten with a small quantity of stock; add some finely minced parsley, pepper, salt, and nutmeg to taste. Stir it on the fire for a few minutes, then stir in it, off the fire, the yolks of one or two eggs

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