Rissoles
From Culinary jottings, 1885
Ensure the rissoles are served hot for best flavor.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 41. The excerpt below is the record exactly as published.
Rissoles, and rissolettes are very tasty if well done, and served hot. They may be described as a savoury salpicon, or mince, divided into small portions, each of which should be enclosed in little wrappers of delicate pastry
Cook this with the app: pantry check, scaling, and the assistant.